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This is a vegetarian product.

Red Chilli Powder, Iodized Salt, Fenugreek, Mustard Oil, Mustard, Turmeric Powder and Asafoetida


Vasant Achar Masala is extremely popular in the market. This classic blend of spices uplifts the taste of every food. Made out of various spices, it simplifies pickle making at home. Moreover, it is also known as a tastemaker and goes really well with Khakhra, daal, khichdi, etc.

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About the Tastemaker

If you want to pickle any vegetable or fruit, you need this pickle masala. It is basically a mix of Indian spices that adds bright colour and a distinct aroma to the Achar or Pickle. The blend of spices used in pickling is known as achari masala. You can use the achar masala to add delicious flavour to various Indian curries and snacks.

Achar has been an Indian cuisine staple, and every household has its own recipe. However, the delicious tangy achari masala by Vasant Masala is extremely popular in the market for its fresh spices and aromatic flavour. This achar masala has spices like fenugreek, mustard, asafoetida, etc. These spices are responsible for the taste and health benefits of the delicious pickle that you consume daily.

Buy the best quality Achar Masala from our online masala store.



    Step 1

    Take 1 Kg raw mangoes, wash them properly and dice them into small pieces.

    Step 2

    In a bowl, properly mix these mango pieces with 200 g Vasant Achar Masala and keep them aside.

    Step 3

    Now heat 200 g oil in a pan till it starts to smoke. Let it cool down for a while.

    Step 4

    After 1.5 hours, pour this oil on all mango pieces. If more oil is required, heat it first and use it only after cooling it down.

    Step 5

    The achar is ready. Make sure that there is enough oil to keep the achar fresh throughout the year.

    With Vasant Achar Masala, you can also make achar of carrot, gunda, chilli, tinde, kerda and grapes.


    You can also use Vasant Achar Masala as a tastemaker, using it with toor daal, bread pakoda, khakhra, khichdi, dahi-parathe and khichu.