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 heat until browned and fragrant (8-10 minutes). Keep stirring while roasting.
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.
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.