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 mins
Cook Time10 minutes mins
Course: Side Dish
Cuisine: Indian
Servings: 100 gram
Calories: 372kcal
- 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)
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.
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