Achar Masala

Achar masala, also called pickle masala, is a coarse blend of split mustard seed, fenugreek, fennel, nigella, chilli and turmeric, often with salt and hing already added. It is used to make North Indian and Pakistani mango pickle, Gujarati methia keri, lime pickle, gajar mirch and mixed vegetable achar, and a spoonful stirred into a curry makes the tangy style of dish called achari.

Choose a Punjabi or Pakistani style blend for mango and mixed pickles in mustard oil, and a Gujarati style blend with cracked rai and methi for pickles in groundnut or sesame oil. Larger bags make sense during mango season, when many families make a year's supply at once. Use raw, firm mangoes for the best texture.

Everything that touches the pickle must be completely dry: wash and sun dry the fruit, use sterilised jars and a dry spoon, and keep the pieces covered with oil to stop mould. Leave the jar in a warm spot for a week, shaking daily, before the first taste. See mustard oil for the traditional base, meat masala for achar gosht, chaat masala for more tang, and the other masalas.