How To Make Achar Masala | Homemade Pickled Masala Recipe

Start by measuring out 50 g of coriander seeds, 50 g of cumin seeds, 30 g of fennel seeds, 30 g of mustard seeds, 30 g of colongji seeds, and 30 g of onion seeds.

Preheat a fry pan on low heat.

Add all the whole spices to the preheated fry pan and roast them on slow heat for 10 minutes, stirring occasionally until fragrant.

After 8 minutes of roasting, add 1 and 1/2 tbsp of salt to the spices and continue roasting to reduce moisture.

Once roasted, remove the spices from heat and allow them to cool down.

When the spices are warm (not hot), grind them lightly until they are crushed but not powdered.

In a clean fry pan, heat 1/4 cup of oil on medium heat for 5 minutes.

Once the oil is heated, turn off the stove and add 2 tbsp of turmeric powder to the oil.

Mix the ground spices with the oil and turmeric until well combined.

Allow the achar masala to cool down before transferring it to a jar for storage.

Equipment Needed

Spice Level:

Dietary

Allergens