Homemade Achari Masala (Indian Spice Mix-perfect for Pickles and Curries)
Achari Masala is a flavorful Indian spice mix inspired by the tangy and aromatic spices traditionally used in pickles (achar). Made with a blend of mustard seeds, fennel, cumin, nigella seeds, and other spices, this masala brings a bold and tangy flavour to your cooking, perfect for those who love...
Ingredients
Spices
- 10pieceDry Red Chillies
- 3tbspCoriander Seeds (Sookha Dhaniya)
- 2tbspFennel seeds (Saunf)
- 2tbspYellow Mustard seeds (Sarso)
- 1tbspBlack Mustard seeds
- 2tbspCumin (Jeera)
- 1tbspNigella seeds (Kalonji)
- 1tspFenugreek seeds (Methi Dana)
- 1tbspBlack peppercorn (Sabut Kali Mirch)
- 1/4tspAsafoetida (Hing)
- 1tspTurmeric powder (Haldi)
- 2tspSalt
- 2tbspMango powder (Amchur)
- 2tbspKashmiri red chilli powder
How to make Homemade Achari Masala (Indian Spice Mix-perfect for Pickles and Curries)
Dry roast the spices
Heat a pan over low to medium heat.
Add the dry red chilies, coriander seeds, fennel seeds, yellow and black mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and black peppercorns.
Roast the spices until they release a fragrant aroma, stirring continuously to prevent burning.
Turn off the heat and immediately add asafoetida and turmeric powder. Mix well.
Transfer the roasted spices to a plate and let them cool completely.
Grind the spices
Once cooled, grind the spices into a fine or coarse powder using a spice grinder or mortar and pestle.
Mix and store
Add salt, mango powder, and Kashmiri red chili powder to the ground spices. Mix thoroughly.
Store the Achari Masala in an airtight container in a cool, dry place.
Tips & Tricks
Always use fresh spices for the best taste and aroma.
Add more or fewer red chillies to make it as spicy as you like.
You can use just black mustard seeds instead of mixing yellow and black ones.
This masala works great in achari dishes, pickles, curries, or as a marinade for meats and vegetables.
Check the ingredients of hing (asafoetida), as some brands may contain wheat flour. For a gluten-free option, use gluten-free asafoetida.
For the best flavour, use the masala within 2-3 months.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨