HOMEMADE PICKLE MASALA / AACHAR MASALA

On By RuchisvegkitchenIn Dry Chutneys/ Masala

How to make perfect Pickle Masala / Aachar Masala at home | Detailed recipe for Aachar Masala with step by step pictures and Video

Pickle Masala / Aachar Masala also called as a Koro Shambhar or Methia Masala or Khata Athana No Masalo in GUJARATI Language. Pickle Masala is very popular in Gujarati cuisine, mostly use in different kinds of Gujarati pickles, or use as chutney. Its almost compulsory at every Home . It also tastes awesome with even Paratha , Khakhra , Roti or can be used in Dal and veggies etc.

I would like to brief here about this Pickle Masala for my friends from other part of the World. Indian cuisine is not complete without pickles. You will find hundreds of varieties in Pickles from whole India. In Summer , generally pickles are made which one can store for years. This pickle Masala is heart of Mango Pickle.. Just keep this mix of spices handy and you can make pickle with minimum work load. Otherwise to make Pickle is not that easy 😉 😉 please check here , for detailed recipe of variety of pickles which I already posted on Blog..

Once you make Pickle Masala , you can store it up to a year in your pantry at room temperature. You can make any pickle with so much ease and can store that pickle up to years. Even Instant pickle is so easy with this Masala. One can just add masala in warm oil and add your favorite pickle’s main ingredients like Mango, Lemon, Carrot, Apples and mix well, your favorite pickle is ready.

Here, I would love to make some notes before moving towards recipe…

  • Always use Kashmiri Chili Powder for better color of the Masala.. As none love to eat or serve color less Pickle ..
  • One can mix Kashmiri Chilli powder and Degi Chilli powder for a blend of colour and spiciness .
  • Always use strong Asafoetida. As such strong smell of it will enhance the taste of Masala.
  • Roasting Salt is not compulsory (but highly recommended) for small batch of aachar masala or for Instant pickles-which you dont store for whole year . This way just make sure , salt is moisture free .
  • Store in a clean and air tight container…

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Checkout the video recipe for Aachar Masala …..

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so now , lets checkout the detailed recipe of Pickle Masala with step by step pictures ….

First , clean split Mustard seeds splits (Rai Kuria) and Fenugreek seeds splits (Methi Kuria) . I have used store bought . One can make at home too. Many uses Mustard Splits and Fenugreek Splits same quantity for pickle masala.. I personally , dont like the more of fenugreek flavor in my pickle.. one can use as per taste..

Grind both splits a little in mixer grinder. Don’t make powder , we just have to churn it little.

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Now spread both the splits in a plate or a vessel. Same way , spread asafoetida on splits .

In a small vessel , heat the oil on slow flame. Oil should be smoking hot.

Pour this hot oil on splits and immediately close the lid. Such way splits and asafoetida will be cooked and will give lovely aroma and taste in the masala.

Dry roast Salt. Just roast the salt for a minute on a slow flame in a thick bottom wok. Salt should be totally moisture free . Allow it to cool completely before adding to the Masala.

After 30 to 40 mins (when mixture is cooled), open the lid of Kuria mixture.

Add salt , red chilli powder and turmeric. Mix well. Make sure each spices blends perfectly..

Later, store in a air tight container, specifically Glass jar.. Enjoy whenever needed.

Aachar Masala / Pickle Masala is ready...

Now , let’s prepare a quick pickle with this Masala. Chop Mango .

Add aachar Masala and Oil. Mix . Taste best after 2 to 3 hours.

Store in glass jar in refrigerator. Can be used for months.

Recipe Card for Tasty flavourful Aachar Masala

Aachar Masala

  • Servings: 500 gm approximately
  • Difficulty: moderate
  • Rating: ★★★★★
  • Print

Flavourful Aachar Masala



Ingredients

1 cup=240ml

  • 1 cup Split Mustard Seeds (Rai Kuriya)
  • 1/2 cup Split Fenugreek Seeds (Methi Kuriya )
  • 1 cup Red Chili Powder
  • 2/3 cup Salt
  • 1 tbsp Turmeric Powder
  • 3 tbsp Strong Asafoetida
  • 2/3 cup Oil (Mustard / Sesame or GroundNut)

Directions

  • Clean Mustard seeds splits (Rai Kuria) and Fenugreek seeds splits (Methi Kuria) .
  • Grind both splits a little in mixer grinder. Don’t make powder , we just have to churn it little.
  • Now spread both the splits in a plate or a vessel. Same way , spread asafoetida on splits .
  • In a small vessel , heat the oil on slow flame. Oil should be smoking hot.
  • Pour this hot oil on splits and immediately close the lid. Such way splits and asafoetida will be cooked and will give lovely aroma and taste in the masala.
  • Dry roast Salt. Just roast the salt for a minute on a slow flame in a thick bottom wok.. Allow it to cool completely before adding to the Masala.
  • After 30 to 40 mins (when mixture is cooled), open the lid of Kuria mixture. Add salt , red chilli powder and turmeric. Mix well. Make sure each spices blends perfectly..
  • Later, store in a air tight container, specifically Glass jar.. Enjoy whenever needed.
  • Aachar Masala / Pickle Masala is ready...
  • Now , let’s prepare a quick pickle with this Masala. Chop Mango . Add aachar Masala and Oil. Mix . Taste best after 2 to 3 hours. Store in glass jar in refrigerator. Can be used for months.

Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

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Happy Cooking 🙂 🙂

68 thoughts on “HOMEMADE PICKLE MASALA / AACHAR MASALA”

  2. Sandhya

    Saving this recipe Ruchi! I absolutely love Gujrati pickles so will make this masala. I also do not like the taste of 1:1 mustard kuria and methi kuria, so your recipe makes me happy 🙂

    Liked by 1 person

    Reply

  6. This is fascinating! So much good information. And gorgeous pictures, too. Almost like I could smell those fragrant spices. Thank you for sharing your culture with us 🙂

    Grateful that you stopped by food for fun’s boulevardier post. Love meeting new bloggers – especially ones who make amazing dishes!

    Liked by 1 person

    Reply

  16. Ruchi pretty soon I’ll have to make this masala at home. I usually get ready made one from India, but I’ve run out as hubby loves to sprinkle it khichdi, khichi and kanki. Beautiful colour of the masala and like your step wise explanation.

    Liked by 1 person

    Reply
  21. marianasir1973

    It will be so handy to have a jar of this Masala in the pantry, ready to use! Not only for pickles and chutney but I’m sure it will taste great in achaar flavoured curries too, like achaari aloo. 😋
    Brilliant share, Ruchi!

    Liked by 1 person

    Reply

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