Pickle Masala Powder is a flavorful spice blend made from a mixture of various whole spices like mustard seeds, cumin, coriander, and other aromatic ingredients.
Get the ingredients, follow our easy steps, and your pickles will be ready.
KEY TAKEAWAYS
- Making pickle masala powder at home requires a few spices and roasted seeds such as cumin, coriander, and others.
- Adding the powder helps elevate the flavor and taste of a variety of pickles. It is even used to marinate some other meat-based and vegetable dishes.
- Store the powder in an airtight container. Place it in a cool, dry cupboard. This will help preserve the aroma and prevent moisture. Avoid refrigeration.
- Achar masala powder offers a warm and earthy taste with a touch of spiciness.
- Similar alternatives include garam masala powder, chaat masala powder etc.
How to Make Pickle Masala Powder? (Step by Step Guide with Image)
Step 1: Heat a frying pan on a low flame and one after the other put in it 2 tablespoons of black mustard seeds, 2 tablespoons of yellow mustard seeds, 2 tablespoons of cumin seeds, 3 tablespoons of coriander seeds, ½ tablespoon of green cardamom pods, ½ tablespoon of cloves, 2 tablespoons of fennel seeds, 2 tablespoons of Indian whole five spice blend or Panch Phoron, 2-inch cinnamon broken or intact, 1 whole piece of black cardamom, 1 whole piece of star anise, 5 bay leaves, and 15 dry red chillies.
Step 2: Roast the ingredients nicely. Stir the content occasionally until you hear the crackling sound and smell the nice aroma of the roasted spices.
Step 3: Set it aside for some time to cool off. Transfer the roasted ingredients to the grinder.
Step 4: Grind the spices well to get a nice powder, and your pickle masala powder is ready.
Recipe Card
Pickle Masala Powder | Achar Masala Powder
Ingredients
- 2 tbsp Black mustard seeds
- 2 tbsp Yellow mustard seeds
- 2 tbsp Cumin seeds
- 3 tbsp Coriander seeds
- ½ tbsp Green cardamom
- ½ tbsp Cloves
- 2 tbsp Fennel seeds
- 2 tbsp Panch Phoron
- 2 pieces Cinnamon
- 1 piece Black cardamom
- 1 piece Star anise
- 5 pieces Bay leaves
- 15 pieces Dry red chili
Instructions
- Heat a frying pan on a low flame and one after the other put in it 2 tablespoons of black mustard seeds, 2 tablespoons of yellow mustard seeds, 2 tablespoons of cumin seeds, 3 tablespoons of coriander seeds, ½ tablespoon of green cardamom pods, ½ tablespoon of cloves, 2 tablespoons of fennel seeds, 2 tablespoons of Indian whole five spice blend or Panch Phoron, 2-inch cinnamon broken or intact, 1 whole piece of black cardamom, 1 whole piece of star anise, 5 bay leaves, and 15 dry red chillies.
- Roast the ingredients nicely. Stir the content occasionally until you hear the crackling sound and smell the nice aroma of the roasted spices.
- Set it aside for some time to cool off. Transfer the roasted ingredients to the grinder.
- Grind the spices well to get a nice powder, and your pickle masala powder is ready.
Notes
- Be careful while roasting the whole spices and seeds so that you do not burn them. This would result in a bitter taste.
- Ensure that the pan is not too hot. I recommend keeping the flame low because slow roasting to perfection will unlock the natural flavor of the spices. Remove them when you hear crackling sounds, indicating the spices are perfectly roasted and ready to grind.
- Allow the roasted spices to cool down completely before grinding them. If you grind the spices and seeds while they are warm, the distinct flavor of the powder may be adversely affected.
- In this recipe, I have used an electric mixer grinder to make the powder. If you prefer, you may use a mortar and pestle for traditional grinding. However, in that case, the powder may not be as smooth.
- The smoothness or coarseness of the pickle masala powder is a personal choice. However, I prefer it smoother.
