Achari (pickle) masala

Achari (pickle) masala is a common Indian spice blend used primarily in pickles. You can also use this masala to add an instant depth of flavour to veggie & paneer dishes (I've got achari paneer as a recipe I would like to try soon!). I most recently used this masala in a lemon pickle recipe which I enjoy with some parathas. I will try and post the recipe for the lemon pickle soon! This achari masala is fragrant and has tangy and slight astringent taste - which I'm sure you will love!

Ingredients 
12 dried Kashmiri red chillies (8-10 if using regular chillies)
2 tbsp coriander seeds 
1-2 tsp nigella seeds (black onion seeds)
1 tbsp fennel seeds
1 tbsp black mustard seeds 
2 tsp yellow mustard seeds 
2 tbsp cumin seeds 
1-2 tsp fenugreek seeds 
1 tsp turmeric 
1 tsp dried mango powder (amchoor) 
Pinch asafoetida (hing)
1 tsp salt 


Method

• Dry roast the dried red chillies, coriander seeds, fennel seeds, nigella seeds, cumin seeds, yellow & black mustard seeds, fenugreek seeds on low-medium heat until fragrant (takes around 5 minutes). 
  
  
• When roasted, transfer the spices to a plate and let them cool completely. Letting the spices cool ensures that there is no moisture from the heat when it comes to grinding - this would ruin the masala as the spices will tend to clump. 
  
  
• When the spices have cooled, grind in a spice grinder until fine with the turmeric, mango powder (amchoor), asafoetida and salt. 
  
  
• Transfer the masala to an airtight container or jar and store for 2-3 months.