Achari Spice Mix (Pickling Spice Mix) Recipe

The spices are neither ground to a powder, nor used as a whole. The spices are bruised.

In Hindi Achar means Pickle. Achari is a type of Curry made in Punjab. It uses whole spices commonly used in making Pickles.

In the olden days, the spices were dry roasted in a hot pan one at a time, and left to cool off. After they were cooled, it was transferred to Hamam Dasta (Mortar and Pestle). Pestle was used to bruise and crush the spices to make a coarse mix.

Achari Gosht (Pickle Lamb Curry) Recipe

Potatoes Pickling (Achari Aloo)

Achari Murgh Recipe

Ingredients

Whole Spices

1. Fenugreek seeds: ½ teaspoon

2. Fennel seeds: 1 teaspoon

3. Cumin seeds: ½ teaspoon

4. Whole Cayenne peppers: 4

Or 3 Tablespoons of Crushed Red Hot peppers available in All American Stores

5. Onion seeds (Kalonji): 1 teaspoon
6. Mustard seeds: 1 teaspoon

Method

Dry roast spices one at a time and transfer to Food Processor. Operate Food Processor in pulse mode. You want the spices bruised and coarse ground. You do not want to make a powder.

Use

Ingredients

1. Achari Spice mix

2. Mustard oil

3. Ground onions

4. Minced Ginger

5. Minced Garlic

6. Exemplar

7. Salt, cayenne pepper, and turmeric powder

8. Tomatoes

9. Water

10. Chopped Cilantro

Method

1. Heat Mustard oil to smoking point. Turnoff heat. Let cool to hot.

2. Add ground or chopped onions, and Salt. Sauté onions till brown.

3. Add minced ginger and garlic. sauté about one minutes.

4. Add exemplar. The exemplar may be Potatoes, Cauliflower, Chicken, Beef, Lamb. Sauté till exemplar is seared..

5. Add Achari Spice mix, cayenne pepper, and turmeric powder. Sauté.

6. Add crushed tomatoes. Sauté till oil separates.

7. Add water. Cook till exemplar is tender.

8. Garnish with chopped cilantro.