The Hindi word achar translates as pickle, and traditionally this is a curry cooked with the spices left over after making a pickle.
Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry it's interesting texture and nutty flavour. We’re serving it here with some crunchy homemade pooris, a fragrant rose and raisin chutney, a simple spinach dhal and a red bell pepper (Shimla mirch) raita.
Achari Seeds: fenugreek, brown MUSTARD, fennel, cumin, nigella
Achari Ground Spices: turmeric, cumin, yellow MUSTARD, coriander, Kashmiri chilli Dhal Ground Spices: turmeric, cumin, coriander, ginger, garlic, Kashmiri chilli
Dhal Tarka Spices: brown MUSTARD, cumin, mild chilli flakes, curry leaf
Raita Blend: red bell pepper, paprika
Poori Blend: green chilli, ajowan, cumin, fennel
Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
Chutney Spices: coriander, rose, chilli, ginger, green cardamon, cinnamon, cumin
*Allergens are listed in capitals