Home made Achaar Masala
Achari Masala is a mix of desi spices which is used to make pickles . This masala can be used to flavor various curries and starters. Make this amazing homemade version and add it in your regular food and see how it takes the taste to next level.
Achar or pickle has been a Pakistani tradition and most households have a family recipe for different varieties of pickles. The blend of different spices that is used to pickle is called the Achari masala.
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 Achari Masala, for making Achari Chole, Achari Aloo, Achari Paneer,Masala kaleji etc.
Here is how to make Achari Masala Recipe at home.
- 2 tbsp amchur dry mango powder
- 1 tbsp red chilly powder
- 1 tbsp crushed red chillies
- 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 salt or to taste
In a heavy bottom pan dry roast the mustard seeds for 1 – 2 minutes. Transfer to a bowl.
Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.Transfer to the same bowl as mustard seeds.
Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.
Add the roasted spices in a blender and grind to a coarse powder.
Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. Stir to combine.
Store the Achaar Masala in a clean, dry airtight jar at room temperature.
Make sure to use dry spoon to scoop out the masala.
Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions.