1/2 Teaspoon of Quick Achar Masala

Achar Masala - Quick


India   -   Achar Masala
Makes:
Effort:
Sched:
DoAhead:  		 5 T
*
10 min
Yes		 Achar Masala is a pickling spice much used in India. This quick version makes enough masala for a recipe such as Achari Chicken. See Achar Masala for a full version.




4
2
1
1-1/2
1
1/4
1/4

T
T
T
t
t
t
Kashmiri Chilis (1)
Coriander Seed
Cumin Seed
Fennel Seed
Mustard Seed (2)
Fenugreek Seed
Amchoor powder (4)  
Make:   -   (10 min)
  1. Cap Chilis, break into pieces and pour out as many seeds as will go.
  2. Grind All Items to a powder in a Spice Grinder or Mixie.
  3. In a sealed jar away from heat and sunlight, this mix should be good for 4 months or so.
NOTES:

  1. Kashmiri Chili

      (4 ea or 1 T (15 ml) Powder). All "Kashmiri" Chilis or Powders sold in North America, are some other chilis with similar characteristics, sweet, low heat, very red. For this reason hotness varies a fair amount. The 4 "Kashmiri" Chilis I used averaged 3-1/3 inches long by 3/4 inch diameter (84mm x 19 mm).   Subst: Mild or Extra Hot (still not very hot) Aleppo Pepper. For details see our Indian Chilis page.

  2. Mustard Seed

      Yellow Mustard Seed is used for Achar Masalas.

  3. 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.   Subst: stir a teaspoon of lemon juice into the finished dish.
  4. 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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