Achar Masala (Homemade Pickle Spice Mix Powder)
Make this traditional Achar Masala Powder at home — a flavorful pickle spice mix used in Pakistani and Indian cooking to add a spicy, savory, tany and acidic taste to your food. You can quickly make achar gosht, achari chicken, fish, and various achari flavored vegetables. Similarly, prepare your preferred mango, lemon, and mixed achars. Fresh, fragrant, and free from preservatives! Ready in just 10 minutes. Can be stored for up to 6 months.
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Servings: 8 Persons
Calories: 10kcal
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
Roast The Spices
- In a dry pan, add all the whole spices — fennel, coriander, mustard, fenugreek, cumin, ajwain, and whole red chilies.Roast them gently on low heat, stirring continuously for 2–3 minutes until they release a warm, nutty aroma.
- The goal is to awaken the flavors, not to brown or burn the spices.
- Now, roast nigella seeds (kalonji) separately. Since nigella has a naturally bitter taste, it’s best not to grind it — simply roast and keep it aside to mix later.
Cool & Grind
- Transfer the roasted spices to a plate and let them cool completely. Once cool, place them in a spice grinder along with:Salt, Kashmiri red chili powder, Garlic powder, Ginger powder, Coriander powder, Turmeric powder, Asafoetida (hing), Dry mango powder (amchur), Garam masala powder
- Grind everything together into a fine, fragrant powder.
Mix & Store
- Combine the roasted nigella seeds with the ground spice powder and mix well.
- Your homemade achar masala (pickle spice mix) is now ready to use! For the best flavor, mix it with freshly squeezed lemon juice when preparing your pickle — it enhances the tang and helps preserve the masala’s aroma.
Notes
- Kashmiri red chili powder brings a bright red hue to achar masala.
- Although Nigella seeds have a bitter flavor and a strong pungent aroma, they're commonly used in Indian, Pakistani, and Middle Eastern cuisines to enhance taste. Just remember to use them sparingly for the best flavor.
- Fenugreek seeds, or dana methi, are super healthy. They also have a very bitter and nutty flavor, so it's best to use them in moderation to keep the taste balanced.
- To eliminate the rawness of spices, roasting is key. Just be careful not to roast them over high heat, as that can lead to burning and a bitter flavor in the masala.
- Roasting on low heat while stirring constantly creates the perfect flavor. Mango powder adds a distinctive tangy taste to achar masala.
Nutrition
Serving: 1.5tablespoons | Calories: 10kcal
