200gms Masala and 200 gm Mustard oil For 1 Kg Mango
500Gms Masala and 500 gm Mustard oil For 2.5 Kg Mango
1Kg Masala and 1 kg Mustard oil For 5 Kg Mango
Note: Can use this masala for Amla Pickle and Dele Pickle also.
Achar masala can also be used as an ingredient in sabzis. Indians love spicy food and what better ingredient to spice up regular sabzi than achar masala. This fiery masala can go amazingly well with aloo ki sabzi or bhindi ki sabzi
Traditionally, Indian meals combine a small piece of a pickle with each bite of food. Some people prefer mixing in some pickle (especially the oil) with plain rice. Whichever way you eat your pickles, the joy is in mixing the tangy and spicy flavors with whatever you’re eating.
Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes.
How We Make Achari Masala. Add 16-18 Kashmiri dry red chilies, 2 tbsp coriander seeds, 2 tsp nigella seeds, 6 tbsp fennel seeds, 4 tbsp mustard seeds, 1 tsp fenugreek seeds, 6 tbsp cumin seeds to a pan, and dry roast on medium heat until browned and fragrant (8-10 minutes). Keep stirring while roasting.
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