Traditional Homemade Achar Masala, Simplified
Making authentic pickle at home shouldn't take days of prep. Get that perfect, tangy Daadi-style taste in minutes with our secret family masala.
My Achar Masala Mango mix is the key to creating this beautiful, traditional mango pickle. The product packet is shown alongside the final, tempting result in a kadai.
My achar masala is not just for mangoes. Watch how easily it can be used to make a quick and crunchy gajar-mooli (carrot and radish) pickle, perfect for adding a zesty kick to your meals.
This short video brings back the nostalgia of a grandmother's love, connecting it to the authentic taste you get with my Daadi Naani Achar Masala. It’s the easiest way to recreate that magic.
This is the packaging for my Achar Masala Mango mix. It clearly states that there's no need to add salt and it's made with 100% pure, homemade ingredients for authentic handmade pickles.
About Homemade Achar, Made Easy
Here is a real-life saver: my masala mix already contains salt and the perfect ratio of coarse spices like saunf and mustard seeds. You don’t need to do any measuring or extra seasoning. Just mix the powder with 2.5kg of raw mangoes and mustard oil, and your year-long supply of pickle is ready without any of the usual mess.
Making pickle used to be a long, tedious process that required specific ratios of spices and days of sun-drying. I simplified it because I wanted everyone to experience that original taste without the hard work. My Achar Masala is based on my mother-in-law’s notebook, keeping the flavor profile traditional and the texture 'dardara' (coarse), just the way a good homemade pickle should be.
Why it works
- Zero Guesswork: You don't need to add extra salt, turmeric, or chili powder. It’s all pre-mixed for you.
- Versatile: While it makes incredible mango pickle, I’ve seen my customers use it for instant gajar-mooli (carrot-radish) pickle. It adds that zesty, khatta-teekha punch to any vegetable.
- Clean Ingredients: There are no artificial preservatives or added colors in these packets. It is just clean, dry spices, packed by hand from my kitchen.
How to use
Simply take your cut raw mangoes, add the required amount of mustard oil, and stir in my masala. That’s it. Because I pack these in 500g units, one pack is enough to cure 2.5kg of raw mangoes, resulting in 3kg of finished pickle. It’s ready to store in your ceramic jar and enjoy with dal-chawal or parathas. We ship these across India and even to Canada, so no matter where you live, you don't have to miss out on the real taste of home.
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