8- 10 Hot dry chillies
4 tbs Coriander seeds
2 tbs Nigella seeds
6 tbs Fennel seeds
4 tbs Mustard seeds
2 tbs Fenugreek seeds
6 tbs Cumin seeds
1 tbs Black peppercorns
1 tbs Ginger powder
1 tbs Rock salt
1 tbs Black salt
1 tsp Turmeric powder
4 tsp Dry mango powder
Add all the spices to a pan with a heavy bottom. Roast the spices on a low heat until they change colour and you can small all the aromas. This should take 5-7 minutes. Be sure to stir occasionally.
Place the spices in a bowl and allow to cool.
Placed the cooled spices into a blender and, using the pulse button, create a coarse powder.
Place the achaari masala in a sterilised jar, which is also air-tight.
This masala lends itself to most produce, including lentils and pulses. It’s great in potatoes and many other vegetables. It can be used with lamb, chicken, paneer and tofu.
It’s also very good for a mid-week spice fix.
NB it’s very important to dry roast your spices on a low heat, so that the volatile oils can be released.
If you’d like a milder tasting masala, feel free to replace the hot chillies with a milder chilli like Kashmiri.