Maharashtrian Achar Ka Masala (Pickle Mix Recipe)
Maharashtrian Achar Ka Masala is a flavorful and aromatic spice mix used to make traditional pickles, particularly spicy lime or mango pickles. This versatile masala can also be used in various dishes like Achari Paneer for that distinctive tangy, spicy kick. Known for its bold flavors, this masala blends the heat of Kashmiri red chili powder, the earthy taste of fenugreek, and the aromatic touch of fennel and mustard seeds, making it a perfect accompaniment to a variety of Indian dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kashmiri Red Chilli Powder | 250 grams |
| Mustard Seeds | 200 grams |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Methi Powder (Fenugreek Powder) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1-1/2 cups |
| Salt | 2 cups |
| Asafoetida (Hing) | 2 tablespoons |
| Peanut Oil | 2 tablespoons |
Instructions
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Heat the Oil: Begin by heating the peanut oil in a kadai (Indian wok) over medium heat. This oil forms the base of the masala and helps infuse the spices with their flavors.
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Sautรฉ Spices: Add the asafoetida (hing) and fenugreek powder (methi) to the hot oil. Sautรฉ the mixture for a few seconds until you can smell the fragrant aroma of the spices.
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Mix the Dry Ingredients: Next, add the Kashmiri red chili powder, mustard seeds, fennel seeds (saunf), and turmeric powder to the pan. Be sure to leave the salt out at this stage. Mix everything thoroughly to ensure the spices are well incorporated.
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Turn Off the Heat: Once the spices have blended well, turn off the heat. Allow the mixture to cool down slightly.
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Add Salt: After the masala mixture has cooled to a comfortable temperature, add the salt and mix it thoroughly. The salt helps to balance out the spiciness and enhances the overall flavor.
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Cool Completely: Let the Maharashtrian Achar Ka Masala cool down completely to room temperature. This will prevent moisture from forming and help preserve the masala for a longer time.
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Store the Masala: Once the masala has cooled, transfer it to airtight containers or bottles. This masala can be stored for several months, making it a convenient and flavorful addition to your pantry.
How to Use Maharashtrian Achar Ka Masala
This spicy and tangy masala is an essential ingredient in making classic Indian pickles, such as Spicy Lime Pickle (Aam ka Achar). It also works wonderfully in dishes like Achari Paneer or can be sprinkled over vegetables or meats to add a punch of flavor.
Nutritional Information (Approximate per serving)
| Nutrient | Value (per serving) |
|---|---|
| Calories | 5 kcal |
| Protein | 0 g |
| Carbohydrates | 1 g |
| Fat | 0.5 g |
| Fiber | 0 g |
| Sodium | 0 mg |
Recipe Notes:
- Storage: Store this masala in an airtight container in a cool, dry place to maintain its potency. Properly stored, it will last for months.
- Customization: Feel free to adjust the quantity of Kashmiri chili powder based on your preferred spice level. You can also try adding a pinch of other spices like cumin or coriander for an additional flavor layer.
This Maharashtrian Achar Ka Masala recipe is a staple for anyone looking to recreate authentic Indian pickles or add a spicy, tangy twist to their meals. Itโs a simple yet flavorful spice mix that captures the essence of traditional Maharashtrian cuisine.
