Masala / Spices are the main ingredient in any dish. The fine or even coarse blend of these lends to a completely changed look as well as taste of the dish. Although the masala powders are these days easily available in the supermarkets, still the homemade ones are the best. Nothing can beat the homemade masala powders, specifically the flavors from the freshly blend.
Also as these are freshly prepared at home so there is no chance of any preservatives / additives being used. One can make the masala powders at home in a large batch and store in an air tight container to use later. Also by storing in refrigerator make the shelf life of the masala powder even much longer. Here is a masala powder recipe as Achari Masala Powder / Pickling Spice Blend. The process is quite simple and easy.
Main ingredients are coriander seeds, cumin seeds, mustard seeds, nigella seeds, carom seeds, fenugreek seeds, fennel seeds, whole red chilies along with some amchur powder. I would suggest not to use red chili powder in place of whole red chilies. Particularly the whole red chilies give a nice vibrant color to the masala powder. Here is a dish I have already shared previously using the achari masala powder as Achari Vegetable Pulao.
Completely vegan and gluten free is this. Everything first dry roasted over low to medium heat and then blend into either a semi coarse or fine powder. This masala powder can be used in most of the Indian pickles or even curries and side dishes to give a distinct flavor as well as taste to the whole dish.
Recipe Card for ‘Achari Masala Powder‘ :
Spice Blend, Masala Powder, Homemade, Vegan, Gluten free, Achari masala, Pickle powder, coriander seeds, cumin seeds, mustard seeds, nigella seeds, carom seeds, fenugreek seeds, fennel seeds, whole red chilies, amchur powder, dry mango powder
Spice Blend, Masala Powder, Homemade, Vegan, Gluten free,
Achari Masala Powder | Pickling Spice Blend
a semi course / fine powder used in Indian pickle preparation.
prep time: 5 Mcook time: 10 Mtotal time: 15 M
- Coriander seed 2 tbsp
- Nigella seed (kalonji) 1.5 tsp
- Fennel seed 4 tbsp
- Mustard seed 4 tsp
- Fenugreek seed 1 tsp
- Cumin seed 4 tsp
- Red chili 5-6 no.
- Amchur powder 3 tsp
How to cook Achari Masala Powder | Pickling Spice Blend
- In a pan first take coriander seed, nigella seed, fennel seed, mustard seed, fenugreek seed and cumin seed.
- Mix well and dry roast over low-medium heat.
- Transfer to a plate and allow to cool down completely.
- Then in the same pan take red chilies and dry roast.
- Turn off heat and allow to cool.
- Next put all the roasted ingredients in a blender jar along with dry mango powder (amchur powder).
- Blend to either fine or coarse powder.
- Store in an airtight container.
Do refrigerate the masala powder after keeping in an air tight container. By that way, the masala stays good for one month at least.
Always dry roast the whole red chilies separately as it has different size than other spices.
Some carom seeds (2 tsp) can be used. But I have not added as I was run out of it.
The heat must be low-medium, otherwise the spices’ll burn.
If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.
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This ‘Achari Masala Powder‘ is contributed for 70th Healthy Wellthy Cuisines where the theme is ‘Masala Dabba at HW‘. Here are more similar recipes shared by our Healthy Wealthy Group members as Maharashtrian Goda Masala, Vada Pav Chutney Powder, Punjabi Garam masala, Garam Masala and Kadai Masala Mix.