Follow these steps for perfect results
Kashmiri Red Chilli Powder
Mustard Seeds
Fennel Seeds (Saunf)
Methi Powder (Fenugreek Powder)
Turmeric Powder (Haldi)
Salt
Asafoetida (hing)
Peanut oil
Heat peanut oil in a kadai (wok) over medium heat.
Add asafoetida (hing) and methi powder (fenugreek powder) and saute for a few seconds until fragrant.
Add kashmiri red chilli powder, mustard seeds, fennel seeds, and turmeric powder (reserving salt) and mix well.
Turn off the heat.
Add salt and mix thoroughly.
Let the Maharashtrian Achar Ka Masala cool down to room temperature.
Store in airtight bottles for later use in pickles or dishes like Achari Paneer.
Expert advice for the best results
Roast the spices lightly before grinding for enhanced flavor.
Ensure the spices are completely dry before grinding to prevent clumping.
Store in a cool, dark place to maintain freshness.
Everything you need to know before you start
5 mins
Can be made well in advance.
Serve in a small bowl as part of a Thali or with your favorite meal
Serve with Indian breads like roti or naan.
Use as a seasoning for snacks like papadums or chakli.
Mix with yogurt for a flavorful dip.
Its acidity can cut through the spice.
A refreshing complement to the heat.
Discover the story behind this recipe
Essential ingredient in Maharashtrian cuisine, used for pickling and flavoring dishes.