Achar Masala (Indian pickle masala)

Achar masala (pickle masala)- A blend of aromatic spices roasted and blended together to make a rich and spicy masala that can be used to dress many vegetables to transform them into instant pickles.

Ingredients :

½ cup red hot chilli powder
¼ teaspoon turmeric powder
1/2 cup fenugreek (methi )seeds
12 black peppercorns
1/2 teaspoon mustard seeds
1/4 teaspoon asafetida
¼ cup salt
2 tablespoons olive oil (can use sunflower or groundnut)

2 red dried chillies

Method :

1. Dry Roast fenugreek seeds in a frying pan and dry grind them coarsely and keep it aside.

2. Heat oil in a pan, and add the mustard seeds,black peppercorns, red chillies and asafetida . Keep aside to cool slightly.(I f you add hot oil to chilli powder it will burn it and discolour)

3. To the ground fenugreek add the chilli powder and salt and turmeric mix well.

4. Add the warmed oil to the fenugreek mixture and mix well. Leave to cool.

5. Transfer the achar masala to sterilised jar and use as required.(Achar masala should be dry and crumbly extra oil is added as required when making the pickle)

This Achar masala can be used to pickle mangoes, carrots, tindora, green beans .

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Mango Pickle:

Ingredients:

3 small mangoes or 1 large

2 tablespoons achar masala

2 tablespoon olive oil

Method:

1.Wash and cut the mango, remove stone and dice into small cubes.
2. Put the diced mango in a bowl and add the achar masala and oil. Mix well.

3. Transfer the masala to a  jar and use as required

An ideal accompaniment to puris ,theplas and parathas.

You may like:

Carrot Pickle
Sweet Lemon Pickle
Amba Haldi Pickle-white turmeric 
Preserved lemon pickle

Submitted to:

Cooking with seeds fenugreek event.

Organised by Priya'e easy N tasty recipes and hosted by Denu foods