Achari Masala powder is an aromatic and spicy blend of Indian spices used to pickle dishes. Significantly, this pickle spice mix has a distinct flavour lending typical pickling taste to curries, starters, barbecues and stir fries. So, here is the best homemade achari masala recipe for you. Say no to those crude store bought ones!
Indian homes are never short of various homemade spice mixes. In olden days, the masala powders were traditionally made at home in stone mortar and pestle. But, in today's modern world, everyone is in rush so much so that people find alternatives to every small thing, including food.
Even in my tied up routine, I try best to make masala mixes at home. Achari masala powder is one of them. Nothing, I mean nothing can beat the taste, flavour, and the essence of authentic homemade masalas ever.
Readymade spice mixes are easily available in the aisles of supermarket. But, the store bought masala can never replace the real magic of a homemade achari masala.
Achari Masala and It's Uses
The Achari Masala is an Indian style pickling spice mix that we use to pickle various ingredients or veggies to make achar. Not only in achar, but it also enhance your everyday food like curries, rice or dals. It is a great addition to the dish if you are making dry sabji, starters or barbecues.
There are variety of ingredients that you can flavour using this achari masala. Namely chole or chickpeas, dal, paneer, chicken, meat, fish, beef, mushrooms, soya chunks and different vegetables.
It adds an amazing hint to the barbecues like tikkas or kababs and even steaks. Add it to your regular potato roast with some lemon or tamarind to make Achari aloo or in keema to make Achari keema.
Achari masala powder goes great with veggies like aubergines, gourds, cauliflower, okras. So, next time, whenever you want make something different than the regular curries, try adding this achaari masala to the dish.
Looking out for some Achari snacks for lunch box or kitties? Then go ahead to make some Achari paneer kathi roll or Achari keema paratha. The versatility of this pickling spice recipe will never cease to amaze you.
Achari Masala Ingredients
This masala recipe has the blend of few specific spices. They are cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, nigella seeds (black seed) and carom seeds.
Carom seeds if in case is not available in your part of the world, just skip it. However, it do add a refreshing twist to the masala. The other ingredient that we need is dry mango powder that give tangy taste to the spice mix.
Finally, we need good quality dried red chilies for this recipe. You can use any variety of mild to spicy chillies or a mix of both. But, do remember to use good ones that also impart bright colour to the masala.
Some people also add turmeric powder to the achari masala. Though I am not using it in this recipe, if you want to add, then go ahead with 1/2 teaspoon of it.
Some of the recipes you may want to try:
Tips to make best Achari Masala Powder
- Always dry roast the chillies and mix of seeds on medium low flame. Do not leave it un attended and keep stirring in between to avoid burning.
- Dry roast the chillies separately for better flavour enhancement
- For less spiciness but best colour in the masala, always use Kashmiri red chillies. You can also use a mix of both spicy and mild chilies also. Or discard the seeds and use to reduce the spiciness completely.
- Always store the achari masala in a clean dry airtight container or jar in cool dry place or under refrigeration for longer shelf life. It stays very well upto 6 months in freezer.
- If you are willing to make pickle or achar, then add 1 tablespoon of coriander seeds along with 1/2 teaspoon of hing or asafoetida to the below recipe
How to Make Achari Masala Step by Step
To begin with, add cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, carom seeds and nigella seeds in pan
Dry roast them on medium low heat until slightly brown and aromatic. Transfer it on a plate to cool
Add dried red chillies and dry roast on low heat until aromatic and dark but not burnt.
Transfer it onto a plate and allow it cool for few minutes
Add all the roasted ingredients into a blender along with dry mango powder.
Blend it to a coarse powder. You can grind it fine too. Achari masala is ready to store.
📖 Recipe
Achari Masala
Ingredients
- 2 tbsp Mustard Seeds
- 2 tbsp Cumin Seeds
- 2 tbsp Fennel Seeds
- 1 tbsp Nigella Seeds (Kalonji or Black seeds)
- 2 tsp Fenugreek Seeds
- 1 tsp Carom seeds (Ajwain)
- 50 g Red Chilies
- 2 tsp Dry Mango Powder
Instructions
How to make Achari masala powder
- Add roast cumin seeds, mustard seeds, fennel seeds, nigella seeds, carom seeds and fenugreek seeds in pan
- Dry roast the seeds together in medium low heat until slightly brown and fragrant
- Transfer them onto a plate
- Add dried red chilies in same pan and dry roast until brown and aromatic
- Transfer roasted chilies on a plate
- Allow them cool for few minutes
- Transfer all the roasted ingredients into a blender along with fry mango powder
- Blend them into coarse powder
- Store in a clean and dry airtight jar in cool place unto a month or under refrigeration unto 2 months or in freezer for 6 months.
Avantika says
Thanks for the wonderful recipe Mam. I am mindblown with the aroma of the spice itself. Will be trying to use it in Achari Paneer soon...
nayana says
for your achari recipies can we use your achari masala + oil instead of pickle oil - if yes then in what proportion?
Thnx in advance!
Farrukh Aziz says
Yes Nayana, you can use it
Proportion depends on how sharp achari flavour and spiciness you prefer.
Sangs says
Can u please tell the serving portion i.e. For. 2 or more people for the quantity of ingredients u mention
Farrukh Aziz says
Siya, serving depends on how much you are using this spice mix in your cooking...some recipes requires less and some more of it according to your taste and preference. But the mentioned measure will is good enough for approx 6 single serving
alka says
Hi, Its a pleasure reading and following your blog as things are so well explained......ia going to try this and will get back soon how it turns out......
Sujatha says
Hi. I made this masala today exactly as per your proportions. But, the colour was black. Did I over roast it? It is nowhere near this golden red colour.
nayana says
Hi Sujata my mom says you roast it till the sputtering of mustard seeds stop.
Farrukh Aziz says
Hi Amita, yes it is important..it does makes a difference in taste.
but you skip it if you dont have 🙂
Amita says
I don't have nigella seeds , will the taste differ ?
Sagar says
nice,was seraching for one...thanks