How To Make Achari Masala At Home?

What I love most about Indian culinary traditions is our obsession for experimenting with blends of spices to make something masaledar, teekha and chatpata; flavours which almost every Indian will enjoy, especially North Indians. One of the most popular masalas is Achari masala that is used in the making of delicacies including Achari Aloo, Achari Paneer, Achari Chicken, Achari Bhindi and Achari Chhole. Achari masala is basically Indian pickle spice mix or achar spice mix that is prepared by mixing different types of coarsely ground spices. And yes, as the name suggests, adding this masala adds a delicious 'achaar-like' flavour to everyday subzis and curries. Achaars or pickles were traditionally made in many households earlier, these would be typically stored in air-tight terra-cotta jars or 'martbans'. Small portions would be taken out and enjoyed over every meal till you ran out of the 'aam' in the 'aam-ka-achaar'. What you would be left with is all that flavourful masala - begging for some innovation. This is perhaps from where the idea of making achaari subzis first came into being. The leftover masala would be a great addition to dry subzis and would make regular dishes as flavour-rich as the homemade achaar.
 

_{The leftover masala would be a great addition to dry subzis}Achari masala is now commercially available in supermarkets too, but nothing like making a fresh batch in your kitchen. Making it at home also allows you to personalize it according to your own taste. This super easy recipe of Achari masala is prepared using mustard seeds, fenugreek seed, fennel seeds, dry mango powder, nigella seeds, carom seeds or ajwain and hing or asafetida. Some people prefer adding turmeric powder and red chili powder to the Achari masala. This coarsely blended masala gives a slightly tangy, bitter and salty taste at the same time. Store it in an airtight container and refrigerate it for about a month or two. Make sure the container isn't exposed to any moisture.

Here's a simple and quick recipe of Achari Masala by Culinary Expert and Food Blogger Chef Reetu Uday Kugaji that you would love to add in your starters as well as curries- 

Preparation Time: 5 minutes
Dry Roasting Time: 10 minutes
 

Ingredients

• Whole red chillies, dried-9 nos.
• Coriander seeds- half tbsp.
• Fennel Seeds- 3 tbsp.
• Mustard seeds- 3 tbsp.
• Cumin Seeds- 3 tbsp.
• Fenugreek seeds- 1 tsp.
• Nigella Seeds- 1 tsp.
• Carom seeds half tsp.
• Salt- 3 tbsp.
• Turmeric powder- 1 tsp.
• Asafetida- 1/4th tsp
• Dry Mango Powder- 1 and a half tsp.

Method:

1. In a heavy bottomed non-stick pan, dry roast whole red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds, cumin seeds fenugreek seeds and carom seeds till light brown.
2. Cool it completely and set aside.
3. Blend with remaining ingredients to make a coarsely ground powder.
4. Store in a dry airtight container for up to 30 days in a cool and dry place or can be refrigerated for about 45 days.

Chef Tips

• You may use this Indian pickle spice mix in vegetables, paneer, curries, starters or Achari raita.

Here are two amazing recipes that you can try using this Achari masala in; we bet you would love them!

Pickle Prawn Chilli

Couscous with Achari Baingan & Yogurt