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bowl and spoon filled with achar masala at white background

Achar Ka Masala

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.
5 from 3 votes
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Course: spice mix
Cuisine: Indian, Pakistani
Keyword: achar masala, indian pickle spice mix
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 Persons
Calories: 10kcal
Author: Hinz

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.

Nutrition

Serving: 1.5tablespoons | Calories: 10kcal