1/2 Teaspoon of Amchar Powder

Amchar Masala


Trinidad   -   Amchar Masala
Makes:
Effort:
Sched:
DoAhead:  		 8 T
**
10 min
Yes		 A Trinidad version of Indian Achar Masala, used particularly to make Mango Anchar Pickle, but also sprinkled on Indian style dishes at the end of cooking. See also Comments.




1/4
1
1
1
1
2
c
T
t
t
t
t
Coriander Seed
Cumin Seed
Fennel Seed
Mustard Seed
Fenugreek Seed
Peppercorns, blk
Make:   -   (25 min)
  1. In a dry pan over moderately high heat (no hotter than 400°F/200°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.
  2. As the Spices are toasted, pour them out onto a plate and let them cool thoroughly.
  3. Grind all Spices to a powder in a Spice Grinder or Mixie.
  4. In a sealed jar away from heat and sunlight, this mix should be good for 6 months or so.
NOTES:

  1. Comments

      The main difference between this Amchar Masala and Indian Achar Masala is that nearly all Indian recipes call for quite a bit of red Kashmiri Chilis, or Kashmiri Chili Powder. This is a very red but rather mild Chili. Trini cooking uses much hotter chilis added separately to the recipe.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ris_amchar 230112 tpr15 & inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.