Achari Masala Powder is an Indian spice mix that is used to make pickles. You can also use it to make achar flavored curries or snacks (vegan).
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About Achari Masala Powder
Making achar or pickle is an Indian tradition, and most households have a family recipe to make different varieties of pickles. To make Indian-style pickles, a spice blend is added to vegetables or other ingredients, and this spice mix is called Achari Masala Powder.
Apart from using this spice mix to make pickles, you can add it to curries and snacks to give them a tangy, slightly bitter, and spicy pickle-like flavor.
The best Achari Masala is made at home. Homemade masala is made using high-quality ingredients and is free of chemical color or preservatives.
Use it to make Achari Chicken Curry, Achari Aloo, Achari Paneer, Achari Gobhi, Achari Paneer Tikka, Achari Turai, Achari Chole, or Achari Bhindi Masala.
This recipe makes approximately 1 cup of masala. You can easily scale up or down the recipe.
If you like homemade spice mixes, then do try these as well
- Tikka Masala Spice Mix
- Masala Chai Spice Mix
- Zaatar Mix
- Chaat Masala Powder
- Pumpkin Pie Spice
- Sambar Powder
- Chai Masala Powder
- Cajun Spice Mix
- Old El Paso Copycat Taco Seasoning
- Kerala Style Garam Masala
Ingredients
All the ingredients to make this recipe are available in Indian grocery stores. Check the one that is nearest to you.
Dry Red Chilies – Try to use Kashmiri red chilies, as they give a lovely color to this masala without making it too spicy.
Whole Spices – You will need coriander seeds, nigella seeds (kalonji), fennel seeds (saunf), brown mustard seeds (sarson), fenugreek seeds (methi dana), and cumin seeds (jeera).
Others – You will also need salt, turmeric powder, asafetida (hing), and dry mango powder (amchoor).
How To Make Achari Masala Powder
Add
- 16-18 Kashmiri dry red chilies (stalks removed)
- 2 tablespoon coriander seeds (dhaniya)
- 2 teaspoon nigella seeds (kalonji)
- 6 tablespoon fennel seeds (saunf)
- 4 tablespoon brown mustard seeds (sarson)
- 1 teaspoon fenugreek seeds(methi dana)
- 6 tablespoon cumin seeds (jeera)
to a pan. Dry roast on medium-low heat until browned and fragrant (8-10 minutes), stirring continuously.
Remove the pan from the heat and cool the ingredients completely.
Add the roasted ingredients to a grinder or a food processor along with
- 4 tablespoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon asafetida (hing)
- 4 teaspoon dry mango powder (amchoor)
Grind to make a slightly coarse powder.
Store the achari masala in an airtight container at room temperature for up to 2 months. Use as required.
Pro Tips By Neha
The color of the achari masala depends on the variety of dry red chilies used to make it. I always use the best quality Kashmiri dry red chilies, which give it a lovely bright color.
Roast the spices on medium-low heat to release the flavors. Roasting them on high heat will burn them, and the taste of the spice mix will not be as good.
Fenugreek seeds and nigella seeds add bitterness to this masala. So, keep their quantity to a minimum.
Grind the masala to a coarse powder that is not very smooth for the best flavors.
This recipe can be easily halved, doubled, or tripled.
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Recipe Card
Achari Masala Powder Recipe (Indian Pickle Spice Mix)
Ingredients
- 16-18 Kashmiri dry red chilies (stalks removed)
- 2 tablespoons coriander seeds (dhaniya)
- 2 teaspoons nigella seeds (kalonji)
- 6 tablespoons fennel seeds (saunf)
- 4 tablespoons brown mustard seeds( sarson)
- 1 teaspoon fenugreek seeds (methi)
- 6 tablespoons cumin seeds (jeera)
- 4 tablespoons salt
- 1 teaspoon turmeric powder
- 1 teaspoon asafetida (hing)
- 4 teaspoons dry mango powder (amchoor)
Instructions
- Add Kashmiri dry red chilies, coriander seeds, nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, cumin seeds to a pan, and dry roast on medium-low heat until browned and fragrant (8-10 minutes), stirring continuously.
- Remove the pan from the heat and cool the ingredients completely.
- Add the roasted ingredients to a grinder or a food processor along with salt, turmeric powder, asafetida, and dry mango powder.
- Grind to make a slightly coarse powder.
- Store the achari masala in an airtight container at room temperature for up to 2 months. Use as required.
Century Foods
Hi there! just found your article when I was looking for making Achari masala recipe.
Thanks for sharing very well written and worth reading this article.
wish to see more in the coming days.
Deepa Kulkarni
Awesome recipe I wil definitely try thank you so much 💕
Ronak
Hey Neha,
Thanks for this recipe. I made it and it tastes amazing. However, the colour isn’t as red as yours. I didn’t have whole Kashmiri red chillies, so used the Andhra variety. But I added almost 6 tsp of Kashmiri chilli powder, and it’s still very green in colour. I’d have to add maybe 20 tsp of Kashmiri chilli powder for the red colour.
Are the measurements for cumin, fennel and coriander seeds in tbsp or tsp? I feel if it were tsp, then I’d get the red colour.
Neha Mathur
The colour of this masala depends totally on the quality of chillis used. Do try to make it with only Kashmiri Chilli Next time.
Farida Rajabali
I cannot have chillies at all is it ok if I skip and for red colour maybe add Paprika
Neha Mathur
Yes, sure.
Ramakrishna
Thanks for the recipe. It’s too good. This helped me prepare the “Achari Turai” recipe.
Neha Mathur
It’s a very versatile powder 🙂
Pratham
It’s very nice i like it
Neha Mathur
Thanks
Priyanka
Thank you for your recipie. Made the masala yesterday for chicken. It is very tasty. Putting some in a jar to gift to a friend, who is moving.
Neha Mathur
Nice 🙂
Divya
Hi Neha, somehow my masala turned out bitter. I am not sure why, maybe it got a little more roasted. Please suggest on how I can remove the bitterness.
Thank you!
Neha Mathur
Hi Divya, it’s very unfortunate to hear this. I hope you followed the measurements correctly. If fenugreek seeds, onion seeds and mustard seeds are added in excess, the masala can become bitter. Do try to stick to the given measurements when you make it next and let me know if it works. Thnx
Naseema
What is the alternative for onion seeds
Neha Mathur
There is no alternative but you can skip adding them.
Reddappa
Hi Neha,
Thanks for the wonderful recipe, I am very much inspired by your recipes and I proudly say this is my 1st recipe of my cooking life.
I have a doubt , Mine didnot turned red in colour, is it maybe because of less red chillies added? I added everything as mentioned in the ingredients list.
Thanks in advance for your reply.
Neha Mathur
Hi, Thnx for your kind words. The colour of this masala comes from the variety of dried red chilli used. I have used very good quality Kashmiri Red Chilies for this one. If your colour is still not red, you can try adding some powdered Kashmiri mirch powder to your masala and skip the dried chillies.
Reddappa Reddy
Thanks Nehaji, for my next batch I will try to add Kashmiri mirch powder as you explained to get this texture. (The texture from your recipe is mouth watering , So i want to achieve the same colour) 🙂
Neha Mathur
I am sure you will get it. I have also updated the recipe with ore details. Please do let me know if you want me to add anything else.
Lallie Pillay
hI
tHANK YOU FOR SHARING THESE BEAUTIFUL RECIPES- iTS LIKE MUSIC IN YOUR MOUTH THE DIFFERENT SPICE MAKING FOOD SO TASTY
amita sharma
I have tried the masala in stuffed parathas and they taste awesome.
Your recipe for masala is nice.
Julie Thomas
Can I use Kashmiri chilli powder instead of whole chillies. If yes, how much?
Neha Mathur
Sure, replace the whole chilies with 1/4 cup chili powder.