Homemade Achari Masala (Indian Spice Mix-perfect for Pickles and Curries)

To make Homemade Achari Masala, start by heating a pan over low to medium heat. Add dry red chilies, coriander seeds, fennel seeds, yellow and black mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and black peppercorns. Roast these spices until they release a fragrant aroma, stirring continuously to avoid burning. Once done, turn off the heat and add asafoetida and turmeric powder. Mix well and let the spices cool completely. After cooling, grind them into a fine or coarse powder using a spice grinder or mortar and pestle. Finally, mix in salt, mango powder, and Kashmiri red chili powder, and store the masala in an airtight container.

Yes, Homemade Achari Masala is suitable for both vegan and gluten-free diets. The ingredients used in this spice mix are all plant-based and do not contain any gluten. It's a great addition to various dishes for those following these dietary preferences.

If you don't have certain ingredients for Achari Masala, you can make some substitutions. For instance, if you can't find nigella seeds, you can use black sesame seeds as an alternative. If you don't have mango powder, you can substitute it with a little lemon juice or vinegar for tanginess. Just keep in mind that these substitutions may slightly alter the flavor profile.

To keep your Homemade Achari Masala fresh, store it in an airtight container in a cool, dry place away from direct sunlight. Proper storage can help maintain its flavor and aroma for several months. Avoid storing it in the refrigerator, as moisture can affect the spice mix.

Achari Masala pairs wonderfully with a variety of dishes. It's perfect for enhancing the flavor of tangy curries, stir-fries, and marinades for both vegetables and meats. You can also use it to spice up lentil dishes or even sprinkle it on roasted vegetables for an extra kick. Its bold flavors make it a versatile ingredient in Indian cuisine.