The bold, blazing, spicy, sweet, sour, Indian pickles are incomplete without a teaspoon of this multi-purpose pickle masala.
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What is ‘Pickle Masala’?
Pickle Masala is one of the most common Indian spice mixes, commonly known as achar masala. It is used to flavour a variety of Indian pickles. There is more to this achaar masala than pleasing senses. It carries a supreme role in taking Indian pickles (achaar) up a notch. It is a vegan and gluten-free spice blend.
Rest of the year, the achar masala dazzle the curries, pulao, paneer tikka, achari baingan, bharwa karela, and jalfrezi kind of dishes.
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.
Ingredients You’ll Need
Making achaar masala at home is super simple and requires only a handful of ingredients.
- Amchur Powder (Dried Mango Powder) gives sourness to the spice mix.
- Red Chilli Powder for colour and spiciness.
- Turmeric Powder for colour and also acts as a preservative
- Mustard Seeds for a pungent flavour.
- Fennel Seeds gives a nice aroma and taste
- Fenugreek Seeds, Carom Seeds, Nigella Seeds
- Salt to taste
How To Use Pickle Masala
Here are a few of my favourite Indian pickle recipes to use this achar masala:
- Instant Green Chilli Pickle
- Instant Mango Pickle
- Punjabi Mango Pickle
- Mix Vegetable Pickle
- Garlic Pickle
More Indian Spice Recipes
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Indian Pickle Masala Recipe
- Blender
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.
Shrikant says
Good read.. Very sharp images!
Swati & Sam (The tales of a traveler ) says
Mouth-watering <3 <3
Shumaila | The Novice Housewife says
Love achaar masala. The pictures are gorgeous!
Hina Gujral says
Thank you so much for the kind words. I am so glad that you like it 🙂 BTW I regularly read your blog as well.
Seemac says
Made amazing gajar gobhi ka achaar using this masala.
Hina Gujral says
Wow 🙂 so nice!
Ayesha Imran says
Hi,
How much masala to put in 1 kg lemons.
Thanks.
Hina Gujral says
It depends on how spicy you want the pickle. Usually, I would use in between 1/4 Cup to 1/3 Cup.
Caroline Stuart says
yummy i tried very nice
Caroline Stuart says
yummy i tried very nice can you send me the recipe for the mango pickle thanks
Hina Gujral says
I am so happy you liked it!
Alekhya Y says
Can you please share an instant pickle recipie with this powder
Hina Gujral says
There are lot of instant pickle recipes on my website. BUt will surely share more.