Pickle Masala is a vegan and gluten-free Indian spice blend mainly used to flavor the pickles. It is commonly known as achar masala. The bold, blazing, spicy, sweet, sour, Indian pickles are incomplete without a teaspoon of this achaar masala.
What is ‘Pickle Masala’?
Masala, the ground spice mixture is perhaps the most common and the easiest way of using whole spices to add flavor to the food.
Pickle Masala is one of the most common Indian spice mixes. It is mainly used to flavor a variety of Indian pickles. In some pickles, the achar masala brings out the flavor while in some the color. But either way, it is a key ingredient in any Indian pickle.
There is more to this achaar masala than pleasing senses. It carries a supreme role in the making of Indian pickles (achaar).
Making pickle masala at home is super simple and requires only a handful of ingredients.
For me, the trick to make the perfect pickle masala is to accurately measure each spice mentioned in the recipe and roasting it precisely to the time when the spice aroma hits the senses.
That is my simple yet reliable maneuver to make achaar masala at home.
Amchur Powder (Dry Mango Powder): It gives sourness to the spice mix.
Red Chili Powder for color and spiciness.
Turmeric Powder for color and also acts as a preservative
Mustard Seeds for a pungent flavor.
Fennel Seeds gives a nice aroma and taste
Fenugreek Seeds, Carom Seeds, Nigella Seeds
Salt to taste
How To Use & Store
The scent of pickle masala lives in the kitchen throughout the year. The seasonal produce is dressed with this achar masala and pickled.
Here are a few of my favorite Indian pickle recipes to use this achar masala:
You can store this achar masala for 1 year in an airtight container. I prefer storing it in the refrigerator to increase the shelf life. Make sure to use a clean, dry spoon to scoop the pickle masala each time.
More Indian Spice Recipes
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Achaar Ka Masala
- 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.