Published: | Modified: by Hina Gujral
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Pickle Masala is a vegan and gluten-free Indian spice blend mainly used to flavor the pickles. It is commonly known as achar masala. The bold, blazing, spicy, sweet, sour, Indian pickles are incomplete without a teaspoon of this achaar masala.
What is ‘Pickle Masala’?
Masala, the ground spice mixture is perhaps the most common and the easiest way of using whole spices to add flavor to the food.
Pickle Masala is one of the most common Indian spice mixes. It is mainly used to flavor a variety of Indian pickles. In some pickles, the achar masala brings out the flavor while in some the color. But either way,it is a key ingredient in any Indian pickle.
There is more to this achaar masala than pleasing senses. It carries a supreme role in the making of Indian pickles (achaar).
Ingredients Required
Making pickle masala at home is super simple and requires only a handful of ingredients.
For me, the trick to make the perfect pickle masala is to accurately measure each spice mentioned in the recipe and roasting it precisely to the time when the spice aroma hits the senses.
That is my simple yet reliable maneuver to make achaar masala at home.
Amchur Powder (Dry Mango Powder): It gives sourness to the spice mix.
Red Chili Powder for color and spiciness.
Turmeric Powder for color and also acts as a preservative
Mustard Seeds for a pungent flavor.
Fennel Seeds gives a nice aroma and taste
Fenugreek Seeds, Carom Seeds, Nigella Seeds
Salt to taste
How To Use & Store
The scent of pickle masala lives in the kitchen throughout the year. The seasonal produce is dressed with this achar masala and pickled.
Here are a few of my favorite Indian pickle recipes to use this achar masala:
Instant Green Chilli Pickle
Instant Mango Pickle
Mix Vegetable Pickle
Garlic Pickle
Rest of the year, the achar masala dazzle the curries, pulao, paneer tikka, achari baingan, and jalfrezi kind of dishes.
You can store this achar masala for 1 year in an airtight container. I prefer storing it in the refrigerator to increase the shelf life. Make sure to use a clean, dry spoon to scoop the pickle masala each time.
More Indian Spice Recipes
Garam Masala Powder
Indian Chai Masala Powder
Homemade Rasam Powder
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Achaar Ka Masala
Pickle Masala is a vegan and gluten-free Indian spice blend mainly used to flavor the pickles. Learn how to make achar masala in a few simple steps.
4.50 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Servings: 100 gram
Calories: 372kcal
Author: Hina Gujral
Blender
Ingredients
- 3 tablespoon mustard seeds
- 2 tablespoon amchur (dry mango powder)
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon fenugreek seeds (methi dana)
- 1 tablespoon salt or to taste
- 2 teaspoon nigella seeds (kalonji)
- 1 teaspoon carom seeds (ajwain)
Instructions
In a heavy bottom pan dry roast the mustard seeds for 1 – 2 minutes. Transfer to a bowl.
Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.Transfer to the same bowl as mustard seeds.
Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.
Add the roasted spices to a blender and grind to a coarse powder.
Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. Stir to combine.
Store the Achaar Masala in a clean, dry airtight jar at room temperature.
Achaar Masala has a shelf life of more than 6 months if stored in refrigerator.
Nutrition
Calories: 372kcal | Carbohydrates: 49g | Protein: 15g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 7131mg | Potassium: 803mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2397IU | Vitamin C: 7mg | Calcium: 238mg | Iron: 12mg
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Reader Interactions
Comments
Shrikant says
Good read.. Very sharp images!
Reply
Swati & Sam (The tales of a traveler ) says
Mouth-watering <3 <3
Reply
Shumaila | The Novice Housewife says
Love achaar masala. The pictures are gorgeous!
Reply
Hina Gujral says
Thank you so much for the kind words. I am so glad that you like it 🙂 BTW I regularly read your blog as well.
Reply
Seemac says
Made amazing gajar gobhi ka achaar using this masala.
Reply
Hina Gujral says
Wow 🙂 so nice!
Reply
Ayesha Imran says
Hi,
How much masala to put in 1 kg lemons.
Thanks.Reply
Hina Gujral says
It depends on how spicy you want the pickle. Usually, I would use in between 1/4 Cup to 1/3 Cup.
Reply
Caroline Stuart says
yummy i tried very niceReply
Caroline Stuart says
yummy i tried very nice can you send me the recipe for the mango pickle thanksReply
Hina Gujral says
I am so happy you liked it!
Reply
Alekhya Y says
Can you please share an instant pickle recipie with this powder
Reply
Hina Gujral says
There are lot of instant pickle recipes on my website. BUt will surely share more.
Reply