Achari Masala Recipe (Indian Pickling Spice Mix)
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.
Servings: 1 cup
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.
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.
Video
Notes
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.
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.
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
