Name: Mathi No Sambharo (Gujarati Pickle Masala) recipe by Chetna Parikh at BetterButter
Prep time: 60 min
Cook time: 61 min
Total time: 121 min
Yield: 10
Ingredients: Split Methi Seeds (Methi Na Kuria) - 100 gram; Split Mustard Seeds (Rai Na Kuria) - 50 gm; Red Chilli Powder - 200 gm; Turmeric Powder - 1 tbs; Asafoedita - 1/2 tbs; Salt - 50 to 100 gm; Groundnut Oil - 200 gm; For mango and Gunda Pickle: Raw Mango - 500 gm; Gunda - 200 gm; Salt - to taste; Turmeric - 1/4 tsp

Ingredients Serving: 10

Split Methi Seeds (Methi Na Kuria) - 100 gram
Split Mustard Seeds (Rai Na Kuria) - 50 gm
Red Chilli Powder - 200 gm
Turmeric Powder - 1 tbs
Asafoedita - 1/2 tbs
Salt - 50 to 100 gm
Groundnut Oil - 200 gm
For mango and Gunda Pickle: Raw Mango - 500 gm
Gunda - 200 gm
Salt - to taste
Turmeric - 1/4 tsp

Instructions

Heat the oil till it smokes.
Take split methi seeds and mustard seeds in a big bowl, make a well in the center, add turmeric and asafoedita and then pour hot oil all over it.
Stir gently or the hot oil will cook both split meth and mustard seeds.
In a pan dry roast the salt to remove any moisture. It will help to preserve the pickle.
Keep aside the methi and mustard masala for 1 hour till the mixture comes to room temperature then add red chilli powder and roasted salt as per taste
Methi sambhara is ready to serve. Store it in a tight container it will last for one year.
For the Mango and Gunda pickle : Cut the raw mango in pieces and remove seeds of gunda with the help of salt and turmeric. Apply salt and turmeric to mango and Gunda and leave for one night.
Remove Gunda and mango pieces and spread on a dry cloth. Keep it for 3 to 4 hours to remove the excess water.
Stuff the methi sumbara in the gunda and cover the semi dried raw mango pieces with methi sambharo. Store in a glass jar. Leave for one night.
Heat groundnut oil and then cool it to room temperature. Next day add the oil in the pickle. This pickle will stay good for more than one year.

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