1/2 Teaspoon of Achar Masala

Achar Masala


India   -   Achar Masala
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
45 min
Yes		 Achar Masala is a pickling spice much used in India (and variously made). It is used for pickles, but also in stews. See also Achar Masala - Quick.




13
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1-1/2
1/4
1/4
2
1
1/2
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1/3
1
1/8
1/2

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T
c
c
T
t
T
---
c
t
t
T
Kashmiri Chilis (1)
-- Toast
Coriander Seed
Cumin Seed
Fennel Seed
Rai Kura (2)
Fenugreek Seed
Nigella (kalonji)
----------
Salt
Turmeric
Asafetida (3)
Amchoor powder (4)

Important!   For Indian pickles, crush toasted spices fairly coarse in a mortar - also see Pickles. For Achari stews, grind the spices fine.

Make:   -   (45 min - 30 min with Chili Powder)
  1. Cap Chilis, break into pieces and pour out as many seeds as will go.
  2. In a dry pan over moderately high heat (no hotter than 410°F/210°C), toast each of the Spices until aromatic and darkened only a shade. Do the cumin first because it's easiest to judge by smell when the pan is hot enough. They should not smoke at all.
  3. As the Spices are toasted, pour them out onto a plate and let them cool thoroughly.
  4. For Pickles, grind Spices mix fairly coarse. For Achari stews, you can grind them to powder. Powder is best if Yogurt is included in the recipes. Use a Spice Grinder or Mixie, but with caution if you don't want powder.
  5. In a sealed jar away from heat and sunlight, this mix should be good for 6 months or so.
NOTES:

  1. Kashmiri Chili:

      (13 ea or 3 T (44 ml) Powder). You can hardly get real Kashmiri Chilis in Kashmir, unless you know somebody. All "Kashmiri" Chilis or Powders sold in the rest of India, and in North America, are some other chilis with similar characteristics, sweet, low heat, very red. For this reason hotness varies a fair amount. The 20 "Kashmiri" Chilis I used averaged 3-1/3 inches long by 3/4 inch diameter (84mm x 19 mm), though they varied a lot in size and shape.   Subst: Mild or Extra Hot (still not very hot) Aleppo Pepper. For details see or Indian Chilis page.

  2. Rai Kuria:

      This is peeled and split Mustard Seeds. If you don't have it, use about half again as much whole yellow mustard seeds. For details see our Mustard Seeds page.

  3. Asafetida:

      [Hing]   This is the resin of a large fennel plant. Measure is for pure Auravedic grade. If using the more common Hing Powder, use 1/2 teaspoon, as it is seriously cut with rice flour. For details, see our Asafoetida page.

  4. Amchoor:

      [Amchur]   This is dried unripe mango, widely used as a dry souring agent. It is available both as dried powder and as dried slices. For details see our Amchoor page.

  5. Pickles:

      For the common Mango with Mustard Oil pickle (Mango Achar, Aam Ka Achar), you will need 7/8 cup (0.88 cup / 208 ml) per pound (1/2 kilogram) of unripe mangos. That's just a bit shy of this recipe per pound.

  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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