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.
- It’s 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 pickle masala, you will need the following spices:
- Red Chilli Powder
- Turmeric Powder
- Amchur Powder (Dry Mango Powder)
- Mustard Seeds
- Fennel Seeds
- Carom Seeds
- Cumin Seeds
- Fenugreek Seeds
- Salt to taste
How to make it
See recipe card below this post for ingredient quantities and detailed instructions.
- Measure out all the spices. Make sure you use fresh whole spices of good quality for maximum flavor and aroma.
- Dry Roast the mustard, fennel, cumin, carom and fenugreek seeds for 1-2 minutes until fragrant and crisp, while stirring frequently.
- Cool and grind the dry roated spices to a coarse powder using the dry jar of a mixture grinder or a food processor.
- Finally combine the ground spices with all the remaining ingredients.
Uses of Achar Masala
Use this achar masala to prepare your favorite pickles with garlic, chillies, mangoes, carrots, beets or any other veggies you like!
Also, there are a lot of achari flavored dishes like curries, or sabzis, or tikka unique to North India – achari paneer, achari chicken, achari baingan to name a few. Just add some achar masala to the dish and heat it through for a minute for a tangy and aromatic dish you’ll absolutely love!
Store in an airtight container to retain its aromatic flavors and keep it in a cool dark place (like the cupboard) for upto 6 months. Just make sure to avoid contact with moisture and use a clean, dry spoon everytime to scoop out the achar masala so that it will last for much longer!
Achar Masala (Indian Pickle Masala)
- 4 tablespoon mustard seeds (sarson)
- 2 tablespoon fennel seeds (saunf)
- 1 tablespoon fenugreek seeds (methi)
- 1 tablespoon cumin seeds (jeera)
- 1 tsp carom seeds (ajwain)
- 3 tablespoon red chilli powder
- 1 teaspoon 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, fennel, cumin, carom 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 coarse powder using the dry jar of a mixture grinder or a food processor. 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!
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