Achar or pickle has been an Indian tradition and most households have a family recipe for different varieties of pickles. The blend of different spices that is used to pickle is called the achari masala. Apart from using this masala in the pickle, we can use it to enhance the flavor of curries, pulses and make a variety of starters. It gives a typical Achari taste to the dish. Here is the simple recipe to make this masala.


All you need is

Dry red chilies- 16-18
Coriander seeds - 1 tbsp
Onion seeds \ kalonji - 3 tsp
Fennel seeds \ saunf - 6 tbsp
Mustard seeds \ rai - 6 tbsp
Fenugreek \ methi seeds - 2 tsp
Cumin seeds - 6 tsp
Salt - 6 tbsp
Turmeric powder - 3 tbsp
Asafoetida \ heeng - 1\2 tsp
Dry mango powder\  amchoor - 3 tsp


Method of preparation

Dry roast dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds and cumin till slightly browned and fragrant.
Cool for 5 minutes.
Blend in a blender with rest of the ingredients to make a coarse powder.
Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.

You can add this powder in curries, dal and can make various starters.