How to make Achari Masala or Indian Pickle Spice Mix
Indian Pickle Spice mix prepared by mixing several Spices
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Servings: 500 g
Calories:
Ingredients
- Black Mustard Seed/ Shorshe Dana/ Kala Sarsoon: 100g 1 Cup
- Fenugreek Seed/ Methi Dana/ Methi- 75g ⅔ 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.
Instructions
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- 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.
- Let the spices cooled completely.
- Now coarsely grind spices using a mixer or Shil-Nora or Silbatta. We don’t need superfine spice powder for Achari Masala.
- Now mix Dry Mango Powder and Asafoetida to the spice mixture.
- Achari Masala is ready and can be stored in an Airtight Container for around 2 months.
