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.
- 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
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.
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