Achari Masala is a mix of Indian spices which is used to pickle a variety of ingredients. This masala can be used to flavour various curries and starters. Make this amazing homemade version and add it in your regular food and see how it takes the taste to the next level. Here is how to make it.
Apart from using this masala in the pickle, we can use it to enhance the flavour of curries, pulses and make a variety of starters.
It gives a typical tangy Achari taste to the dish which is slightly tangy, bitter and salty at the same time.
This masala has spices like fennel, fenugreek, onion seeds etc which are used in pickling and hence it gives a very pickle like taste to whatever it is added to.
This homemade achari masala is a must-have in my pantry and trust me that no store-bought masala can even come close to this homemade deal.
You can make a big batch of this spice mix and keep adding in whatever you cook on a daily basis and see the transformation it brings to your dish.
It is super easy to prepare Achari Masala at home and once you make it, you would feel that there is no point for buying substandard Achari Masala which is available ready-made in the stores.
Do try it at home and do let me know how was your experience. Here is the simple recipe to make it.
Pro Tips by Neha
Use the best quality Kashmiri Dry Red Chillies to make the masala. The colour of the masala comes from them. I never use regular chilli powder to make this masala.
Roast the spices on medium-low heat to release the flavours. Roasting them on high heat will burn them and the flavour will be not as good.
If the colour of your masala is still not that good, add some Kashmiri Red Chilli Powder to it and mix well.
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 best flavours.
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Step by Step Recipe
Dry roast dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin on medium heat till slightly browned and fragrant.
Cool for 5 minutes.
Blend in a blender with rest of the ingredients to make a coarse powder. Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.
Achari Masala Recipe
- Frying Pan
- 16-18 Kashmiri Dry Red Chillies
- 2 tbsp Coriander Seeds
- 2 tsp Onion Seeds
- 6 tbsp Fennel Seeds
- 4 tbsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 6 tbsp Cumin Seeds
- 4 tbsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Hing
- 4 tsp Dry Mango Powder
- Dry roast dry red chillies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin till slightly browned and fragrant.
- Cool for 5 minutes.
- Blend in a blender with rest of the ingredients to make a coarse powder.
- Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.
- You can add this powder in curries, dal and can make various starters.