• Amita Garg

Homemade Pickle Masala:

This is my super-easy homemade recipe of Achari masala, prepared by mixing different types of coarsely ground spices. This Pickle masala is perfect for making not just pickles but Curries like Achari paneer, Achari aloo. it infuses pickled flavour to the dishes. You can make it and store it in the refrigerator for six months.


  • 10 Red Kashmiri Mirch

  • 3 tab sp. Coriander seeds

  • 3 tab Sp. Fennel Seeds

  • 3 Tab Sp. Mustard seeds

  • 2 Tab Sp. Cumin Seeds

  • 1/2 t Sp. Fenugreek seeds

  • 1 t Sp Nigella Seeds

  • 1/2 tsp. Carom seeds

  • 1/4th tsp Asafetida

How to make:

  1. Dry roast dry spices till slightly browned and fragrant. Cool completely.

  2. Blend in a blender to make a coarse powder.

  3. Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 6 months.


  1. Some people preferring to add turmeric powder and Amchur powder in it, if you want you can add it but these spices change the colour of pickle masala.

  2. Always use bright red colour kasmiri Mirch.

  3. Roast the spices at low heat to release the flavour.

  4. Grind the masala to a coarse powder.

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