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EveryMasala

Achar masala

Coarse spice mixes for pickles: mustard, fenugreek, fennel, nigella and chilli, in mustard oil.

A ring: peppercorns and other round berries, tipped from the jar and counted by the spoon.

Also: pickling spice, pickle masala, athana masala, ugadi pickle mix

Achar masala is the blend used to make Indian pickles, with ingredients such as mustard seeds, fenugreek, fennel, nigella, cumin, turmeric and chilli, often coarsely crushed rather than powdered. Spices do two jobs in pickles: they flavour, and, along with salt, oil and acid, they help preserve. Raw mango, lime, chilli, carrot and cauliflower are packed with the mix and covered in mustard or sesame oil, and then sun-cured in glass jars. The Western pickling spice blend of mustard, allspice, peppercorns, cloves, bay and dill seed has a similar function. Preserving food with spice was crucial before refrigeration.

See also

Sarson ka telRaiMethi

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