Pickle Masala - Achar Masala- Athana No Masalo

Now that the summers are in and the mango season is here it is a very convenient recipe to make for the pickles. Especially the fresh ones, which can be consumed in a day or two or within a week’s time. Pickle Masala - Achar Masala- Athana No Masalo is the perfect choice for pickles. 
Course Pickles
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 18 kcal
Author Ranjeeta Nath Ghai


  • 50 gm Mustard Split Seeds (Rai Kuria)
  • 100 gm Fenugreek Split Seeds (Methi Kuria)
  • 1 tbsp Fennel Seeds
  • 2 tsp Asafoetida
  • ¼ tsp Turmeric Powder (optional)
  • 100 gm Mustard Oil
  • 100 gm Kashmiri Red Chilli Powder
  • Salt to taste


  1. First take Methi Kuria, Rai Kuria and Fennel Seeds and mix in a jar.
  2. Crush it coarsely carefully and keep in a bowl.

  3. Add red chilli powder, salt and asafoetida.
  4. Mix well. 

  5. Mix mustard oil in it.

  6. Store in an air tied container. You can use it anytime as per your requirement.