H
ey Foodies,
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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 are used to pickle is called the Achari Masala. While making this Pickle Masala, measure all the pickling spices- fenugreek/methidana, Mustard seeds/ rai, Fennel seeds/ saunf ,salt ,chili powder, asafoetida etc because if one of the spice quantity is tweaked, the Pickle Masala will be bitter. Dry Roast these ingredients & pound them or grind them coarsely. Homemade Pickle Masala is ready.
If you have this ready Achar ka masala handy then you can make pickle instantly. Just make a big batch of pickle masala once and use it when ever needed. This masala stays good for 3-4 months at room temperature and if refrigerated then easily stays good for an year.
Recipe Card:
Makes: 300-350 gms
Prep Time: 10 minutes
Cook Time: 5 minutes Ingredients
1/2 cup Yellow Mustard Seeds / Rai Daal
1/4 cup Fennel Seeds / Saunf
1 tsp Fenugreek seeds / Methi Dana
2 tsp Nigella / Onion Seeds, optional
1/3 cup Salt / Namak
1/4 cup Kashmiri Red Chili Powder
1 tbsp Red Chili / Lal Mirch Powder
1 tbsp Turmeric / Haldi
1 tsp Black Pepper / Kalimirch Powder
1 tsp Asafoetida/ hing
Method:
Toast Yellow Mustard Seeds, Fennel Seeds, Fenugreek Seeds & Nigella Seeds (if using) for 2-3 minutes on medium flame.
Let the spices cool down completely.
Grind the spices coarsely
Transfer the ground spices in a mixing bowl.
Add the remaining spices and mix till everything is well combined.
Store in a clean & sterilized glass jar.
You can store up to 2-3 months on shelf or up to a year in fridge.
This Pickle Spice Mix can be used to make any Pickle, be it Lemon Pickle, Mix Veg. Pickle, Green Chilli Pickle or Garlic Pickle.
Achari Masala can be used for making Vegetable Dishes like Achari Bhindi, Achari Gobhi, Achari Baingan, Achari Alu or Achari Paneer.
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