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Cumin Seeds, Fennel Seeds, Mustard Seeds, Nigella Seeds, Fenugreek Seeds

Pickling Spices Blend (Achari Spice Blend)

34kcal
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Prep 15 minutes
Total 15 minutes
A flavorful Indian spice blend inspired by traditional pickling spices, this achari masala combines mustard, fennel, cumin, and nigella seeds with a hint of fenugreek for a bold, tangy, and aromatic profile - perfect for creating classic achari dishes like chicken and eggplant.
Servings 4 tbsp
Course Spice Blend
Cuisine Indian

Ingredients

  • 2 tsp Mustard Seeds
  • 2 tsp Nigella Seeds aka Black Cumin Seeds
  • 2 tsp Cumin Seeds
  • 1 tbsp Fennel Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tbsp Coriander Seeds

Method

Toasting the Spices
  1. Heat a thick-bottomed pan over low heat and add all the whole spices.
    Cumin Seeds, Fennel Seeds, Mustard Seeds, Nigella Seeds, Fenugreek Seeds
  2. Toast the spices, stirring continuously or shaking the pan. After 2–3 minutes, the spices will become fragrant. Remove them from the heat as soon as you smell a warm, toasty aroma.
    Cumin Seeds, Fennel Seeds, Mustard Seeds, Nigella Seeds, Fenugreek Seeds
    3. Toast on low heat to avoid burning, especially the fenugreek seeds.
  3. Remove the spices from the pan immediately and transfer to a bowl or plate to stop the cooking process and allow to cool completely.
    4. Over-toasting can make the blend bitter.
Grinding the Spices
  1. Once completely cooled, grind the spices into a fine powder using a spice grinder.
    Achari Masala
    2. Grind in short pulses for better control over texture.
Storage
  1. Transfer to an airtight container and store in a cool, dry place for up to several months.
    2. Whole spices retain flavor much longer than ground spices - make this blend fresh in small batches for the best flavor.

Nutrition

Calories34kcalCarbohydrates3gProtein2gFat2gSaturated Fat0.1gPolyunsaturated Fat0.2gMonounsaturated Fat1gSodium4mgPotassium89mgFiber2gSugar0.1gVitamin A15IUVitamin C1mgCalcium64mgIron2mg

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