on Jul 30, 2021, Updated Nov 29, 2023
About Achari Masala Powder
Making achar or pickle is an Indian tradition, and most households have a family recipe to make different varieties of pickles. To make Indian-style pickles, a spice blend is added to vegetables or other ingredients, and this spice mix is called Achari Masala Powder. Apart from using this spice mix to make pickles, you can add it to curries and snacks to give them a tangy, slightly bitter, and spicy pickle-like flavor. The best Achari Masala is made at home. Homemade masala is made using high-quality ingredients and is free of chemical color or preservatives. Use it to make Achari Chicken Curry, Achari Aloo, Achari Paneer, Achari Gobhi, Achari Turai, Achari Chole, or Achari Bhindi Masala. This recipe makes approximately 1 cup of masala. You can easily scale up or down the recipe. If you like homemade spice mixes, then do try these as well
Tikka Masala Spice Mix Masala Chai Spice Mix Zaatar Mix Chaat Masala Powder Pumpkin Pie Spice Sambar Powder Chai Masala Powder Cajun Spice Mix Old El Paso Copycat Taco Seasoning Kerala Style Garam Masala
Ingredients
All the ingredients to make this recipe are available in Indian grocery stores. Check the one that is nearest to you. Dry Red Chilies – Try to use Kashmiri red chilies, as they give a lovely color to this masala without making it too spicy. Whole Spices – You will need coriander seeds, nigella seeds (kalonji), fennel seeds (saunf), brown mustard seeds (sarson), fenugreek seeds (methi dana), and cumin seeds (jeera). Others – You will also need salt, turmeric powder, asafetida (hing), and dry mango powder (amchoor).
How To Make Achari Masala Powder
Add
16-18 Kashmiri dry red chilies (stalks removed) 2 tablespoon coriander seeds (dhaniya) 2 teaspoon nigella seeds (kalonji) 6 tablespoon fennel seeds (saunf) 4 tablespoon brown mustard seeds (sarson) 1 teaspoon fenugreek seeds(methi dana) 6 tablespoon cumin seeds (jeera)
to a pan. Dry roast on medium-low heat until browned and fragrant (8-10 minutes), stirring continuously. Remove the pan from the heat and cool the ingredients completely. Add the roasted ingredients to a grinder or a food processor along with
4 tablespoon salt 1 teaspoon turmeric powder 1 teaspoon asafetida (hing) 4 teaspoon dry mango powder (amchoor)
Grind to make a slightly coarse powder. Store the achari masala in an airtight container at room temperature for up to 2 months. Use as required.
Pro Tips By Neha
The color of the achari masala depends on the variety of dry red chilies used to make it. I always use the best quality Kashmiri dry red chilies, which give it a lovely bright color. Roast the spices on medium-low heat to release the flavors. Roasting them on high heat will burn them, and the taste of the spice mix will not be as good. Fenugreek seeds and nigella seeds add bitterness to this masala. So, keep their quantity to a minimum. Grind the masala to a coarse powder that is not very smooth for the best flavors. This recipe can be easily halved, doubled, or tripled.
You Might Also Like
