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

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Basics, Condiments
Cuisine: Indian
Servings: 10
Calories: 19kcal
Author: Farrukh Aziz


  • 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


  • 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.


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.


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