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How to make Achari Masala or Indian Pickle Spice Mix

  • Author: Debjani
  • Total Time: 1 hour
  • Yield: 500g


Indian Pickle Spice mix prepared by mixing several Spices


  • Black Mustard Seed/ Shorshe Dana/ Kala Sarsoon: 100g (1 Cup)
  • Fenugreek Seed/ Methi Dana/ Methi- 75g (2/3 Cup)
  • Fennel Seed/Mouri/ Moti Saunf: 75g (6 tbsp.)
  • Dry Mango Powder/ Amchur Powder: 100g (1 Cup)
  • Nigella Seed/ Kalojire/ Kalonji: 1 Tbsp.
  • Carom Seed/ Jowan/ Ajwain: 25g (3 Tbsp.)
  • Asafoetida/ Hing: 1 ½ Tsp.


  1. [url href=""]%Achari_Masala%Debjanir_Rannaghar[/url]
  2. Dry roast all the spices except Asafoetida and Dry Mango powder separately for around 1-2 minutes till aroma come from the spices. Spices can be roast all together but I prefer to roast them separately since they may require different time for roasting.
  3. Let the spices cooled completely.
  4. Now coarsely grind spices using a mixer or Shil-Nora or Silbatta. We don’t need superfine spice powder for Achari Masala.
  5. Now mix Dry Mango Powder and Asafoetida to the spice mixture.
  6. Achari Masala is ready and can be stored in an Airtight Container for around 2 months.
  • Prep Time: 50 mins
  • Cook Time: 10 mins
  • Category: Spice
  • Cuisine: Indian
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