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    Home » Recipes » How To's

    Achari Masala - Indian Style Pickling Spice Recipe

    Published: Mar 19, 2019 || Modified: Aug 23, 2020 by Farrukh Aziz

    948 shares
    Jump to Recipe

    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!

    Homemade achari masala powder in cast iron pan with glass jars on the side.

    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 ½ teaspoon of it.

    Some of the recipes you may want to try:

    Chana Masala

    Chicken tikka masala

    Paneer Butter Masala

    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 ½ 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

    A mix of cumin, mustard, fenugreek, nigella, fennel and carom seeds in pan

    Dry roast them on medium low heat until slightly brown and aromatic. Transfer it on a plate to cool

    All the seeds roasting in pan for the making of achari masala recipe

    Add dried red chillies and dry roast on low heat until aromatic and dark but not burnt.

    Dried red chilies roasting pan for the making of Achari masala powder

    Transfer it onto a plate and allow it cool for few minutes

    Roasted dried red chilies and seeds on white plate

    Add all the roasted ingredients into a blender along with dry mango powder.

    Roasted red chilies, seeds and dry mango powder added in blender

    Blend it to a coarse powder. You can grind it fine too. Achari masala is ready to store.

    Achari masala powder in blender jar

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    📖 Recipe

    Homemade achari masala powder in cast iron pan with glass jars on the side.
    4.67 from 9 votes
    Print

    Achari Masala

    Achari Masala powder is an aromatic spicy blend of Indian spices used to pickle ingredients and dishes. This amazing homemade spice mix lends pickling taste to curries, starters, barbecues and stir fries. Say no to those crude store bought ones.
    Course Basics, Condiments
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 10
    Calories 19kcal
    Author Farrukh Aziz

    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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    Do not dry roast the ingredients on high heat as it will burn them giving bitter taste and unappealing colour to the masala
    Always dry roast the chilies separately, but blend everything together.
    To reduce the spiciness and give good colour to Achari masala, you can use Kashmiri red chilies. You can discard the seeds to reduce the spiciness completely.
    You can add any variety of red chilies as per your liking. Further, you can use spicy variety or mild one or a mix of both
    You can grind the masala into a coarse as well as fine powder.
     

    Nutrition

    Calories: 19kcal | Carbohydrates: 2g | Sodium: 4mg | Potassium: 72mg | Vitamin A: 65IU | Vitamin C: 7.6mg | Calcium: 30mg | Iron: 1.4mg
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    Reader Interactions

    Comments

    1. Century Foods

      February 14, 2022 at 2:26 am

      5 stars
      Loved your recipe’s instructions on the Achari masala. Thanks for such amazing words.

      Reply
    2. Avantika

      March 20, 2019 at 2:42 pm

      5 stars
      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...

      Reply
    3. nayana

      December 08, 2015 at 6:26 pm

      for your achari recipies can we use your achari masala + oil instead of pickle oil - if yes then in what proportion?

      Thnx in advance!

      Reply
      • Farrukh Aziz

        December 08, 2015 at 7:00 pm

        Yes Nayana, you can use it
        Proportion depends on how sharp achari flavour and spiciness you prefer.

        Reply
    4. Sangs

      November 19, 2015 at 9:50 pm

      Can u please tell the serving portion i.e. For. 2 or more people for the quantity of ingredients u mention

      Reply
      • Farrukh Aziz

        November 21, 2015 at 4:12 am

        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

        Reply
    5. alka

      August 20, 2014 at 2:42 pm

      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......

      Reply
    6. Sujatha

      February 06, 2014 at 2:34 pm

      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.

      Reply
      • nayana

        December 25, 2015 at 4:25 pm

        Hi Sujata my mom says you roast it till the sputtering of mustard seeds stop.

        Reply
    7. Farrukh Aziz

      February 03, 2014 at 2:50 pm

      Hi Amita, yes it is important..it does makes a difference in taste.
      but you skip it if you dont have 🙂

      Reply
    8. Amita

      February 03, 2014 at 11:53 am

      I don't have nigella seeds , will the taste differ ?

      Reply
    9. Sagar

      January 05, 2014 at 7:18 pm

      nice,was seraching for one...thanks

      Reply

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