Indian Pickle Masala Recipe

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

1. 1

   In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl.

2. 2

   Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.Transfer to the same bowl as mustard seeds.

3. 3

   Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.

4. 4

   Add the roasted spices to a blender and grind to a coarse powder.

5. 5

   Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. Stir to combine.

6. 6

   Store the Achaar Masala in a clean, dry airtight jar at room temperature.

7. 7

   Achaar Masala has a shelf life of more than 6 months if stored in refrigerator.