Achaar ka Masala is a must have condiment if you are addicted to Indian pickles.
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Achaar Ka Masala

It takes a little effort to combine spices at home and make achaar ka masala. Learn how to make pickle masala in few simple steps. 
Prep Time25 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Indian
Calories: 19kcal
Author: Hina Gujral


  • 2 tbsp amchur dry mango powder
  • 1 tbsp red chilly powder
  • 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 ( buy it here ) 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.


Recommended Equipment: Mixer and Grinder ( buy it here )


Serving: 1Teaspoon | Calories: 19kcal | Carbohydrates: 1.4g | Protein: 0.7g | Fat: 1.2g | Fiber: 0.3g