Achari Masala Powder (Indian Pickle Spice Mix)

4.78 from 18 votes

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).

Achari masala powder served in a bowl.
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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

Ingredients

Achari 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.

Dry red chilies, coriander seeds, nigella seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin seeds added to a pan.

Remove the pan from the heat and cool the ingredients completely.

Roasted spices.

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)
Roasted ingredients aded to a grinder 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.

Ready achari masala in a grinder.

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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Achari Masala is an Indian spice mix that is used to make pickles. You can also use it to make achar flavored curries or snacks. Here is how to make it.
4.78 from 18 votes

Achari Masala Powder Recipe (Indian Pickle Spice Mix)

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.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 20 servings

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)
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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.

Video

YouTube video

Notes

The color of the masala depends on the variety of dry red chilies used to make it. I always use the best quality Kashmiri dry red chilies as they 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 be not 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 and not very smooth for the best flavors.
This recipe can be easily halved, doubled, or tripled.

Nutrition

Calories: 45kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Sodium: 1404mg, Potassium: 217mg, Fiber: 2g, Sugar: 2g, Vitamin A: 365IU, Vitamin C: 52.7mg, Calcium: 56mg, Iron: 2.6mg
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4.78 from 18 votes (11 ratings without comment)

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28 Comments

  1. 5 stars
    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.