Step 1

In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl.

Step 2

Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.Transfer to the same bowl as mustard seeds.

Step 3

Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.

Step 4

Add the roasted spices to a blender and grind to a coarse powder.

Step 5

Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. Stir to combine.

Step 6

Store the Achaar Masala in a clean, dry airtight jar at room temperature.

Step 7

Achaar Masala has a shelf life of more than 6 months if stored in refrigerator.