Homemade Masala Pickle Recipe | Masala Pickle Recipe | How to Make Masala Pickle | Achar Masala | Homemade Achar Masala | Achar Masala Ingredients | Spicy Pickle Masala | Achar Masala Price | Mango Masala | Masala Pickle Recipe (Homemade Pickle Masala + Pickle): A quick, aromatic Indian pickle spice blend (Achar Masala) that you can easily make at home—plus, learn how to use it to whip up instant masala pickles using your favorite vegetables.
Part 1: The Pickle Masala
- Once this spice blend is ready, you can prepare any pickle in minutes—whether it's mango, lemon, carrot, or mixed vegetables!
Ingredients for the Masala
Yellow Mustard Seeds - 6 tbsp
Fennel Seeds (Saunf) - 4 tbsp
Fenugreek Seeds (Methi) - 2 tbsp
Cumin Seeds - 1 tsp
Carom Seeds (Ajwain) - 1 tsp
Nigella Seeds (Kalonji) - 1 tsp
Kashmiri Red Chili Powder - 4 tbsp
Turmeric Powder - 1 tbsp
Amchur (Dry Mango Powder) | 3 tbsp |
Asafoetida (Hing) | ½ tsp |
Black Peppercorns | 10–12 |
Salt | 4 tbsp (or to taste)
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| Instant Pickle Masala at Home |
Method for Making the Masala
Step 1 – Dry Roast the Seeds
- Heat a heavy-bottomed pan over medium-low heat.
- Add the mustard seeds and roast for 1–2 minutes, stirring continuously.
- Add the fennel seeds, fenugreek seeds, cumin seeds, carom seeds, and nigella seeds to the same pan.
- Roast them for another 1–1.5 minutes, until all the spices become fragrant and turn a light golden color.
- Remove from the heat and spread them out on a plate to cool completely. Do not rush this step.
Step 2 – Grind the Spices
- Once completely cooled, grind the roasted seeds into a coarse powder (do not grind them too finely).
- Transfer the mixture to a large bowl.
Step 3 – Mix in the Remaining Spices
- Add the Kashmiri red chili powder, turmeric, amchur, asafoetida (hing), and salt. Mix all the ingredients together thoroughly until well combined.
- Your pickle spice blend is ready!
Storage:
Store it in an airtight glass jar in a cool, dry place. It stays fresh for 6–12 months.
Part 2: Instant Masala Pickle (Making the pickle using the spice blend)
Ingredients
Mixed Vegetables (Carrots, Cauliflower, Green Chilies, Turnips, Raw Mango) – 500g total, chopped
Ginger – 50g, cut into thin strips
Garlic Cloves – 8–10 (Optional)
Pickle Spice Blend (mentioned above) – 5–6 tablespoons
Mustard Oil – ½ cup (heated until smoking, then cooled)
Lemon Juice or Vinegar – 2 tablespoons
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| Homemade Instant Veg Masala Pickle Recipe |
Step-By-Step Instruction:
Step 1 – Prepare the Vegetables
- Wash all the vegetables thoroughly and pat them completely dry using a kitchen towel.
- Cut them into small, uniform pieces.
- Spread them out on a clean cloth and let them air-dry for 1–2 hours (or sun-dry them for 30 minutes) to ensure all moisture evaporates.
Step 2 – Heat the Oil
- Heat the mustard oil in a pan until it begins to smoke.
- Turn off the heat and let the oil cool down (not completely cold, just lukewarm).
Step 3 – Mix Everything Together
- Place the dried vegetables, ginger, and garlic into a large, dry bowl.
- Add 5–6 tablespoons of the prepared pickle spice blend.
- Pour the lukewarm mustard oil over this mixture.
- Add the lemon juice or vinegar for extra tanginess.
- Mix and stir everything thoroughly to ensure the spices and oil coat the vegetables evenly.
Step 4 – Fill the Jar and Let It Rest
- Transfer the pickle into a clean, sterilized, and completely dry glass jar.
- Cover the jar with a muslin cloth and place it in direct sunlight for 3–5 days; stir the pickle once daily.
- Bring the jar indoors in the evening and place it back in the sunlight the following morning.
- Once the vegetables have softened slightly and all the flavors have melded together well, the pickle is ready to eat.
Tips for Making the Perfect Spiced Pickle
1. Roast only over low heat – Roasting over high heat can burn the spices, causing the pickle masala to taste bitter.
2. Cool before grinding – Grinding hot spices generates moisture, which reduces the pickle's shelf life (its ability to last for a long time).
3. Ensure zero moisture – All vegetables, the jar, and the utensils used must be completely dry.
4. Mustard oil is essential – Always heat the oil until it begins to smoke, then let it cool before use; this eliminates its pungent odor and enhances the flavor. Use only glass jars – Avoid metal or plastic containers, as they can negatively affect the taste and shelf life of the pickle.
5. Always use a dry spoon – Use a dry spoon every time you scoop out the pickle to prevent it from spoiling.
6. Wear gloves – Wear gloves to protect your skin when handling green chilies and raw mangoes.
How to Use Pickle Masala (It’s Not Just for Pickles!)
This versatile spice blend isn't just for making pickles! You can also use it in the following dishes:
Achari Chicken / Mutton – Add it to curries to impart that tangy, spicy 'Achari' flavor.
Achari Aloo / Gobi / Paneer – Toss vegetables with this spice blend to create a quick and delicious Achari-style vegetable dish. Instant Salad – Sprinkle this over chopped onions, tomatoes, or cucumbers, and squeeze a little lemon juice on top to create a delicious side dish in an instant.
Achari Dal – Stir a spoonful of this spice blend into your lentils to add even greater depth to their flavor.
How to Store the Pickle
At room temperature (submerged in oil): Up to 1 year
In the refrigerator: Up to 3–4 months
And there you have it—your complete Masala Pickle recipe! A few key points:
1. Pickle spices typically include fennel seeds, mustard seeds, fenugreek seeds, cumin, coriander, turmeric, amchur (dried mango powder), red chili powder, asafoetida (hing), and salt.
2. Achari Masala is a blend of Indian spices used specifically for making pickles; you can also use it to prepare Achari-flavored curries or snacks.
3. Spices Effortless recipes for Achar (Pickle), Avakaya Pachadi, and Green Chili Pickle.
4. When you crave the taste of a spicy pickle without the wait, simply sprinkle some Achari Masala—along with a squeeze of lemon juice—over sliced onions, tomatoes, or cucumbers; it transforms into an instant, flavorful side salad that pairs perfectly with grilled meats.
5. Store the Achari Masala in an airtight container in a cool, dry place at room temperature for up to two months—or keep it in the refrigerator for an even longer shelf life.
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