ACHAAR KA MASALA RECIPE | अचार मसाला | HOMEMADE PICKLE MASALA

Achaar Ka Masala is a homemade spice blend to flavor the Indian pickles. It is commonly known as pickle masala. Achari Masala is a mix of Indian spices which is used to pickle a variety of ingredients. Masala, a ground spice mixture is perhaps the most common and the easiest way of using whole spices. It takes a little effort to combine spices at home and make a spice blend.

In some pickles, the masala brings out the flavor while in some the color. But either way, it is a key ingredient in any Indian pickle. 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.

You can also use this pickle masala powder in any Achari Sabji like Achari Gobi, Achari Bhindi, Achari Chole, Achari Aloo, Achari Paneer etc…

INGREDIENTS FOR ACHAAR KA MASALA

·         2 Tbsp Amchur Dry Mango Powder

·         1 Tbsp Red Chilly Powder

·         1 Tbsp Turmeric Powder

·         3 Tbsp Mustard Seeds (Sarson)

·         1 Tbsp Fennel Seeds (Saunf)

·         1 Tbsp Fenugreek Seeds (Methi Dana)

·         1 Tbsp Carom Seeds (Ajwain)

·         2 Tsp Nigella Seeds (Kalonji)

·         1 tbsp Asafoetida (Hing)

·         1 Tbsp Salt Or To Taste

  Check out other delicious curry recipes you might enjoy ––

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2. BOMBAY VEGGIE CHEESE SANDWICH
3. PANEER CHANGEZI | पनीर चंगेजी
4. KUNDRU FRY | IVY GORD FRY
5. PUNJABI SARSON DA SAAG | सरसों का साग
6. GAJAR KA HALWA | गाजर का हलवा

INSTRUCTIONS TO MAKE ACHAAR KA MASALA

1.       In a heavy bottom pan (Buy Here) dry roast the mustard seeds for 1 – 2 minutes.

2.       Transfer to a bowl.

3.       Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.

4.       Transfer to the same bowl as mustard seeds.

5.       Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.

6.       Let All the roasted masala to cool down to room temperature.

7.       Add the roasted spices in a blender (Buy Here) and grind to a coarse powder.

8.       Transfer the masala mix to a bowl.

9.       Add salt, amchur, red chili powder, Asafoetida, and turmeric powder. Stir to combine.

10.   Store the Achaar Masala in a clean, dry airtight jar at room temperature.

11.   Make sure to use dry spoon to scoop out the masala.

Once you make Pickle Masala Powder, you can store it in an airtight container up to a year in your kitchen pantry or kitchen shelve cabinet, no need to refrigerate.

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