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aerial shot of homemade achar masala in a black ceramic bowl
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4.50 from 4 votes

Achaar Ka Masala

Pickle Masala is a vegan and gluten-free Indian spice blend mainly used to flavor the pickles. Learn how to make achar masala in a few simple steps.
Prep Time25 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Indian
Servings: 100 gram
Calories: 372kcal
Author: Hina Gujral

Equipment

Ingredients

  • 3 tablespoon mustard seeds
  • 2 tablespoon amchur (dry mango powder)
  • 1 tablespoon red chilli powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon fennel seeds (saunf)
  • 1 tablespoon fenugreek seeds (methi dana)
  • 1 tablespoon salt or to taste
  • 2 teaspoon nigella seeds (kalonji)
  • 1 teaspoon carom seeds (ajwain)

Instructions

  • 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 to 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.
  • Achaar Masala has a shelf life of more than 6 months if stored in refrigerator.

Nutrition

Calories: 372kcal | Carbohydrates: 49g | Protein: 15g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 7131mg | Potassium: 803mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2397IU | Vitamin C: 7mg | Calcium: 238mg | Iron: 12mg