Here’s how to make Achar Masala or Indian Pickle Masala! This homemade Achar Masala is all natural, and easy to whip up. Use it to add the very best flavor to your pickles or even to make achar-flavored sabzis, gravies and more!
What is Achar Masala
Achar or pickle is a very important part of any Indian meal. Be it something simple as dal chawal (dal and rice) or as lavish as thali, having some achar on the side will deliciously complement any meal.
Achar Masala, also known as Indian Pickle Masala, is one of the most common Indian spice mixes and is the main ingredient that flavors the pickles. It is also incredible when used to season curries or snacks to give them a pickle-like flavor.
However you use it, this homemade achar masala is a great spice blend to keep stocked in your kitchen pantry.
Why you’ll love this
- The great thing about homemade spice blends is that they are made with natural ingredients, without the additives and preservatives found in the store-bought kind.
- Homemade Achar masala is super easy to make with a handful of whole Indian spices that you likely already have in your pantry.
- The flavors are fresh and authentic, and the aroma is stronger,
- You can easily store it in an airtight container and it will last you up to a year.
What goes in Achar Masala
To make this homemade achar masala, you will need the following spices:
- Red Chilli Powder
- Turmeric Powder
- Kashmiri Red Chilli Powder
- Amchur Powder (Dry Mango Powder)
- Mustard Seeds
- Fennel Seeds
- Fenugreek Seeds
- Salt to taste
How to make Achar Masala
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Store in an airtight container in a cool dark place (like the cupboard) for up to 6 months. Use to season chicken breast or to create a delicious chicken marinade and enjoy!
Uses of Achar Masala
Achar Masala (Indian Pickle Masala)
- 6 tablespoon mustard seeds (sarson)
- 4 tablespoon fennel seeds (saunf)
- 1 tablespoon fenugreek seeds (methi)
- 2 tablespoon red chilli powder
- 2 tablespoon kashmiri red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon dry mango powder (amchur)
- 1 teaspoon asafoetida (hing)
- 1 tablespoon salt, adjust to taste
- Heat a pan or kadai on a low flame. Dry roast the mustard seeds, fennel and fenugreek seeds for 1-2 minutes until fragrant and crisp. Stir frequently while roasting to avoid burning.
- Transfer the roasted spices to a bowl and set aside to cool.
- Once cooled, grind them to a fine powder using a mixer grinder. Depending on the size of your mixer jar you may need to do this in batches.
- Transfer the ground spices to a bowl along with the remaining ingredients. Stir to combine.
- Store in an airtight container. Achari Masala can last up to 6 months if refrigerated.
- Use it to make your favorite pickles or add them to gravies for an achaari kick!