Achari Masala Recipe (Indian Pickling Spice Mix)
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If you have ever taken a bite of an aloo achari sabzi or achari chicken at a restaurant and wondered what gives that punchy, mouth-watering flavor, the answer is achari masala. This homemade pickle spice blend brings the bold, tangy, slightly spicy taste of Indian pickles straight into your everyday cooking.
If you enjoy homemade spice mixes, try these as well: Tikka Masala Spice Mix, Chai Ka Masala, Chaat Masala, Sambar Powder, and Kerala Style Garam Masala.
Table of Contents
Quick Look: Achari Masala
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
Servings: Makes ~1 cup
Dietary Info: Vegan
Flavor/Texture: Tangy, bold, and aromatic spice mix with mustard, fennel, and fenugreek notes that bring classic achari flavor to dishes
I keep a small jar of this masala on my spice shelf at all times. A spoonful turns plain potatoes into a dhaba-style sabzi. Yogurt mixed with this spice mix makes the best marinade for chicken or paneer tikka. You can even sprinkle it on roasted veggies for a quick flavor boost. Once you make it at home, you will never go back to store-bought.
What Is Achari Masala?
Achari masala is a North Indian spice blend that copies the flavor of traditional Indian pickles (achaar). The word achari means “pickle-style,” so anything cooked with this masala carries the tangy, sour, and lightly spicy notes you find in a jar of mango or lime pickle.
Unlike garam masala, which is warm and woody, or chaat masala, which is tangy and salty, achari masala leans heavily on five seeds, the classic pickling spices.
These five seeds, fennel, fenugreek, mustard, nigella, and cumin, are the soul of every Indian pickle. Grind them with a few extras, and you have a blend that instantly adds depth to curries, dry sabzis, and marinades.
Although this spice mix is readily available in stores, I prefer making it at home. Homemade has no additives, fresher aroma, cleaner ingredients, and you can control the heat, tang, and spice balance exactly to your taste.
Ingredients
All the ingredients for this recipe are readily available in Indian grocery stores. Check the one that is nearest to you.
- Dried red chilies – Try using Kashmiri red chilies, as they lend a lovely color to this masala without making it too spicy. If not, use any dry red chilies instead.
- Fennel seeds (saunf) – Adds a sweet, anise-like note that balances the sharpness of the other seeds.
- Mustard seeds (sarson, rai) – Bring the signature pungent, sharp heat of pickles. I use black mustard seeds for a stronger punch.
- Nigella seeds (kalonji) – Often called onion seeds. Gives the blend that distinct, slightly bitter, earthy flavor you smell when you open a pickle jar.
- Fenugreek seeds (methi dana) – Lends a faint bitterness and a deep, almost maple-like aroma. Use sparingly. Too much makes the blend bitter.
- Cumin seeds (jeera) – Adds warmth and an earthy base.
- Coriander seeds (sabut dhania) – Brings a citrusy, slightly sweet note that rounds everything out.
- Asafetida (hing) – It rounds out the flavor and adds that classic Indian pickle smell.
- Amchoor (dry mango powder) – This is what makes the masala achari. Adds the tang.
- Salt – Brings everything together
- Turmeric Powder – Gives a lovely color
Pro Tip: Buy the ingredients from an Indian grocery store with good turnover. Old spices lose their oils, and the blend will taste flat. If your spices have been sitting for over a year, replace them.
The quantity of nigella seeds (kalonji) and fenugreek seeds (methi dana) is very important in this recipe. Both contribute bitterness; together, they should be subtle background notes, not the dominant flavor. Start conservative; you can always add more bitterness, but you cannot remove it.
How To Make Achari Masala Powder
Step 1: Add the following ingredients to a heavy-bottomed pan.
- 16-18 Kashmiri dry red chilies (stalks removed)
- 2 tablespoons coriander seeds (dhaniya)
- 1 teaspoon nigella seeds (kalonji)
- 6 tablespoons fennel seeds (saunf)
- 4 tablespoons black mustard seeds (sarson, rai)
- 1 teaspoon fenugreek seeds (methi dana)
- 6 tablespoons cumin seeds (jeera)
Dry roast on medium-low heat until browned and fragrant (8-10 minutes), stirring continuously. You will know they are done when they turn a shade darker, and you can smell their aroma.
Step 2: Remove the pan from the heat and cool the ingredients completely.
This step is very important. If you grind warm spices, they release their oils, and the powder clumps and loses its fragrance. Spread the spices on a plate and let them cool for at least 10 minutes.
Step 3: Add the roasted ingredients to a grinder or a food processor along with the following ingredients.
- 2 tablespoons salt
- 1 teaspoon turmeric powder
- 1 teaspoon asafetida (hing)
- 4 teaspoons dry mango powder (amchoor)
Step 4: Pulse 5-6 times. You want a coarse powder, not a fine dust. The coarse texture is what makes achari masala different from a regular spice mix. It should look almost gritty. Transfer to a clean, dry, airtight glass jar. Use as desired.
Usage Ideas
This blend is very versatile and can be used in multiple ways. Here are my favorite ways to use it.
- In curries and sabzis: Add 1 to 2 teaspoons to a tadka of oil, cumin, and onions before adding your main vegetables. Use it to make my achari chicken, achari aloo, achari gobhi, achari turai, achari chole, or achari bhindi masala.
- As a marinade: Mix 1 tablespoon achari masala with ½ cup yogurt, a little oil, ginger garlic paste, and salt. Use it to marinate chicken, fish, paneer, or mushrooms for at least 30 minutes before cooking.
- With dal: Sprinkle a pinch into your tadka for dal tadka when you want a twist on the usual flavor.
- For roasted vegetables: Toss cubed vegetables with oil and a teaspoon of achari masala, then roast in the oven or air fryer.
- In pickled onions: Mix with sliced onions, lemon juice, and salt for a quick pickle that goes great with biryani or parathas.
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 at high heat will burn them, and the spice mix won’t taste as good.
Storage Suggestions
Store achari masala powder at room temperature for 2-3 months in an airtight glass jar, away from direct light and heat.
You can refrigerate it for up to 6 months. Refrigeration is particularly useful in humid climates to prevent clumping.
It stays good for up to 1 year in the freezer. Store in a sealed zip-lock bag; allow to come to room temp before using.
Always use a clean, dry spoon to scoop out achari masala. Any moisture introduced into the jar will cause clumping and mold. Store your jar away from the stove to prevent heat-related flavor loss.
If you notice the aroma fading or the color dulling, it is time to make a fresh batch.
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Achari Masala Recipe (Indian Pickling Spice Mix)
Ingredients
- 16-18 Kashmiri dry red chilies (stalks removed)
- 2 tablespoons coriander seeds (dhaniya)
- 1 teaspoon nigella seeds (kalonji)
- 6 tablespoons fennel seeds (saunf)
- 4 tablespoons black mustard seeds( sarson)
- 1 teaspoon fenugreek seeds (methi)
- 6 tablespoons cumin seeds (jeera)
- 2 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, and cumin seeds to a heavy-bottomed pan.
- Dry roast on medium-low heat until browned and fragrant (8-10 minutes), stirring continuously. You will know they are done when they turn a shade darker, and you can smell their aroma.
- 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.
- Pulse 5-6 times. You want a coarse powder, not a fine dust. The coarse texture is what makes achari masala different from a regular spice mix. It should look almost gritty.
- Transfer to a clean, dry, airtight glass jar. Use as desired.
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.
The colour of this masala depends totally on the quality of chillis used. Do try to make it with only Kashmiri Chilli Next time.
I cannot have chillies at all is it ok if I skip and for red colour maybe add Paprika
Yes, sure.
Thanks for the recipe. It’s too good. This helped me prepare the “Achari Turai” recipe.
It’s a very versatile powder 🙂
It’s very nice i like it
Thanks
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.
Nice 🙂
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!
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
What is the alternative for onion seeds
There is no alternative but you can skip adding them.
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.
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.
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) 🙂
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.
hI
tHANK YOU FOR SHARING THESE BEAUTIFUL RECIPES- iTS LIKE MUSIC IN YOUR MOUTH THE DIFFERENT SPICE MAKING FOOD SO TASTY
I have tried the masala in stuffed parathas and they taste awesome.
Your recipe for masala is nice.
Can I use Kashmiri chilli powder instead of whole chillies. If yes, how much?
Sure, replace the whole chilies with 1/4 cup chili powder.