Achar masala is a homemade Indian pickle powder or spice mix that can be made at home with pantry ingredients. It will hardly take 15 minutes to prepare and store it for 6 months and is freely used to make a variety of Achaar recipes. 100% vegan and gluten-free seasoning to add a spicy, savory, tart, and acidic taste to food.
Recently I made this Achari chicken with homemade pickle powder and it was awesome fully packed with a tangy, sour, and pickled taste.
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What is Achar Masala (Pickle Powder)?
Achar masala is famous as pickle powder and is used to make traditional Pakistani and Indian achar recipes. It's a combination of different Indian spices that makes a sour, acidic, tangy, and pungent taste in recipes.
People used to make this Achari masala powder to make vegetables, mango, garlic, and onion achar and people love to serve it with meals. Here is a simple and easy recipe to make this homemade achari masala powder or spice mix and use it to make your favorite achar recipes.
Homemade Vs. Store Bought Pickle Powder
Homemade is:
- Clean and hygienic
- No food color
- Without preservative
- No artificial flavoring
- Made with love to make tasty achar recipes.
Ingredients & Substitutions
6 Whole round chili (sabut laal mirch)
½ teaspoon Cumin seeds (zeera)
½ teaspoon mustard seeds (sarsoon ke beej)
½ teaspoon Fennel seeds
½ teaspoon fenugreek seeds
1 teaspoon Coriander seeds
1 teaspoon Nigella seeds
½ teaspoon asafetida (Hing)
1 teaspoon Salt
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon Kashmiri Red chili powder
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Mango Powder
1 teaspoon Garam masala
How to Make Achar Masala
In a slow-heating skillet, roast the whole red chili, cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, coriander seeds, and nigella. As it becomes aromatic, remove it from heat and take time to cool it down.
Add the roasted spice to the grinder and also add salt, Kashmiri red chili powder, garlic powder, ginger powder, coriander powder, turmeric powder, asafoetida, mango powder, and garam masala powder.
Grind all the ingredients to make a fine powder. Now the best pickle spice powder is ready to use.
How to Store Achar Ka Masala (Pickle Powder)
Homemade achar masala is purely prepared with spice without the addition of food color and artificial flavoring and preservatives. You can easily store it in an airtight glass jar for 6 months in a cool place.
If you are living in a hot and humid environment then keep the jar in the refrigerator to extend the masala life.
Avoid putting a wet spoon in the jar as it may add fungus to the masala.
Easy Tip
- Kashmiri red chili powder will add a vibrant red color to pickle powder.
- Even though the Nigella seeds are bitter in taste and have a strong pungent smell but it's widely used in Indian, Pakistani, and Middle Eastern dishes to add flavor. Use in moderation to make perfect taste.
- Fenugreek seeds or dana methi are extremely healthy for health. It also has an extremely bitter and nutty taste so use it in moderation to maintain the taste.
- To get rid of spice rawness, roasting is important.
- Avoid roasting spices on high heat as they will burn and add a bitter taste to the masala.
- Roasting on slow heat with constant stirring makes a perfect taste.
- Mango powder will add a signature acidic taste to achar masala.
How to Use Achar Ka Masala
You can use this achaar masala or pickle powder in a variety of ways to prepare different recipes. Here are few ideas:
Achari Chicken: Tender bone-in chicken cooked with homemade pickle powder is perfect to serve at dinner with garlic naan.
Mirch Archari: In a heated skillet, add oil, and fry the thick green peppers (Moti hari mirch), As they started to change color then sprinkle achari masala and cook for few minutes on low heat. Give a splash of water and cover with a lid for 5 minutes. Mirch achari is ready to serve with daal chawal.
Tandoori Paneer with Achari Masala: Marinate the cubes of paneer with masala, drizzle oil over it and bake it in the oven or simply stir fry in a skillet on the stovetop.
Achari Aloo: People love to make achari aloo. The recipe is the same as aloo ki bhujia only replace the seasoning with achaar masala.
Bhindi with Achari Masala: I have tried kurkuri bhindi with pickle powder and it was awesome in taste. Must try it, you will love the taste.
Achar Gosht: You can make the achar gosht with mutton or lamb with achar masala. The recipe will remain the same as achari chicken only replace chicken with mutton or lamb. Cook for 40 to 45 minutes on slow heat.
Q & A
Does this pickle masala require refrigeration?
You can place it in pantry at room temperature below 30C. If you think the environment is hot and humid then place it in refrigerator. Never place in freezer.
It will be fresh and able to use within 6 months. Make sure to check the expiry date of spice ingredients before making masala.
Yes, it is!
It will only bitter if you grind the nigella seeds. Make sure to add it separately without grinding.
It will taste like tangy, sour, salty, and filled with tartness.
1 tablespoon is enough to make 1kg chicken, mutton or beef curry.
More Indian Spice Recipes
Achar Ka Masala
Ingredients
- 6 Whole round chili sabut laal mirch
- ½ teaspoon Cumin seeds zeera
- ½ teaspoon mustard seeds sarsoon ke beej
- ½ teaspoon Fennel seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Nigella seeds
- ½ teaspoon asafetida Hing
- 1 teaspoon Salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon Kashmiri Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Mango Powder
- 1 teaspoon Garam masala
Instructions
- In a slow heating pan, roast the whole red chili, cumin seeds, mustard seeds, fennel seeds, fenugreek sees, coriander seeds and nigella. As it become aromatic, remove from heat and take time to cool it down.
- Add the roasted spice in grinder and also add salt, kashmiri red chili powder, paprica, garlic powder, ginger powder, coriander powder, turmeric powder, asafoetida, mango powder and garam masala powder.
- Grind all the ingredients to make fine powder. Achar masala is ready to use.
Notes
- Kashmiri red chili powder will add a vibrant red color to achar masala.
- Even though the Nigella seeds are bitter in taste and have a strong pungent smell but it's widely used in Indian, Pakistani, and Middle Eastern dishes to add flavor. Use in moderation to make perfect taste.
- Fenugreek seed or dana methi is extremely healthy for health. It also has an extremely bitter and nutty taste so use it in moderation to maintain the taste.
- To get rid of spice rawness, roasting is important. Avoid roasting spices on high heat as they will burn and add a bitter taste to the masala.
- Roasting on slow heat with constant stirring makes a perfect taste.
- Mango powder will add a signature acidic taste in achar masala.
Hinz
Quick and easy recipe of achar masala - pickle powder to make at home and store for 6 months to use in achari recipes.