Masalas contain magic. They feel and taste distinct on their own, but when combined, the alchemy of flavour alters radically. Pickles, known as "achar" in India, hold a significant place in Indian culinary traditions, with each household often having its own unique pickle recipe. Achari masala, a blend of spices, is a crucial component in crafting these flavourful pickles.
Beyond pickles, this spice mix imparts a tangy, slightly bitter, and spicy pickle-like essence to curries and snacks. Homemade achari masala is preferred for its use of high-quality ingredients and absence of chemical additives. It enhances dishes like Achari Chicken, Achari Aloo, Achari Paneer, and more, infusing them with robust spice flavours.
This versatile masala can be prepared in bulk and stored in an airtight container or freezer, maintaining its potency for over a month without refrigeration. With a blend of fenugreek seeds, fennel seeds, cumin seeds, mustard seeds, and other spices, achari masala elevates the richness of Indian cuisine, making it a staple in many households.
If you enjoy making your own masalas, or even if you don't, you must try this incredibly fragrant achari masala; it will change the way you cook.
Indians have a heritage of making achar, or pickles, and most families have a family recipe for making various kinds of pickles. The spice mixture is used to season vegetables or other components to prepare pickles in the Indian style. Making achari masala at home is an excellent option. Homemade masala is created from premium ingredients without the use of artificial colouring or preservatives.
Here's how you can make the robust achari masala at home:
Ingredients:
- 2 tablespoons of fenugreek seeds
- 2 tablespoons of mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon kalonji
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1/2 teaspoon ajwain seeds
- 1/2 teaspoon hing
- 10–12 dried red chillies (adjust to your heat preference)
- 1 teaspoon turmeric powder
Method:
- A dry skillet or pan should be heated over low to medium heat.
- Fenugreek, mustard, fennel, nigella, cumin, coriander, and ajwain seeds should all be added to the pan.
- The seeds should be gently toasted for two to three minutes, stirring often, or until aromatic. Avoid burning them; they should only turn a little bit darker, not black.
- The toasted seeds should be taken out of the pan and allowed to cool fully.
- The dried red chillies should be added to the same pan and toasted for 1–2 minutes, or until they start to get somewhat crunchy. They can be taken out of the pan and left to cool.
- Place the seeds and chillies in a spice grinder or a mortar and pestle after they have cooled.
- Add the asafoetida (hing) and turmeric powder to the spice combination.
- Make a fine powder out of the spices. If you're using a mortar and pestle, you might have to crush the mixture in batches until it's uniformly smooth and blended.
- Put the achari masala powder in an airtight container and keep it somewhere cool and dry. It will remain fresh for a while.