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Achaari Masala Ingredients 60 g dry whole hot red chillies Method Place the dry red chillies, coriander seeds, cumin seeds, mustard seeds, fennel seeds, nigella seeds and ajwain seeds in a pan. Dry roast the dry chillies and seeds on a low heat, until you can smell the aromas and the spices are evenly toasted. Switch off the heat and fold in the fenugreek leaves and dry mint. Allow the spices to cool for at least 5 minutes. Now transfer the spices into a spice grinder and add the mango powder and black salt. Blend the spices into a course powder (or smoother if that’s what you prefer). To store the masala, you will require a sterilised jar that is also airtight. Once the achaari masala is in the jar, ensure the jar is kept in a cool place.
2 tbs coriander seeds
2 tbsp cumin seeds
2 tbsp brown mustard seeds
2 tbsp fennel seeds
1 tbsp nigella seeds
1 tsp ajwain seeds
2 tbs dry fenugreek leaves
2 tbs dry mint
2 tbs mango powder
1 tsp black salt
