About the Product

Guru Foods Achaar Masala is a convenient spice blend developed for preparing flavourful Indian-style pickles.

The blend is designed to complement common pickle ingredients such as raw mango, lemon, chilli and vegetables, providing the characteristic spice and aroma associated with traditional achaar preparations.

Depending on the pickle recipe, the masala can be combined with the prepared fruit or vegetables along with oil, salt and other required ingredients.

Its ready-to-use format is particularly useful for commercial food processors and pickle manufacturers seeking consistent spice distribution and flavour across production batches.

Ingredients

The final ingredient declaration should follow the actual Guru Foods Achaar Masala formulation.

Depending on the approved recipe, an Achaar Masala blend may contain ingredients such as:

Mustard • Fenugreek • Fennel • Chilli • Turmeric • Coriander • Cumin • Asafoetida • Salt • Other Spices & Seasoning Ingredients

These are example ingredient types only. The final ingredient declaration must match the actual commercial formulation.

How to Use

For Mango Pickle

1. Wash the raw mangoes thoroughly and prepare them according to the chosen pickle recipe.
2. Ensure the mango pieces and utensils are handled hygienically and appropriately before mixing.
3. Add Guru Foods Achaar Masala according to the recipe.
4. Add salt and oil as required, considering whether these ingredients are already present in the masala.
5. Mix thoroughly so the mango pieces are evenly coated.
6. Transfer to a clean, suitable food-grade container.
7. Follow the validated maturation and storage process for the specific pickle recipe.

For Other Pickles

The masala can similarly be used with suitable prepared ingredients such as lemon, chilli, carrot or mixed vegetables.

The exact masala-to-ingredient ratio should be standardised according to the pickle type, formulation and desired flavour intensity.

Applications

Guru Foods Achaar Masala can be used in:

• Mango Pickle
• Lemon Pickle
• Green Chilli Pickle
• Red Chilli Pickle
• Mixed Vegetable Pickle
• Carrot Pickle
• Amla Pickle
• Garlic Pickle
• Ginger Pickle
• Lime Pickle
• Seasonal Vegetable Pickles
• Instant-Style Pickle Preparations*
• Pickle-Flavoured Foods
• Commercial Pickle Formulations
• Ready-to-Use Pickle Mixes

*Only when appropriate for the specific recipe and processing method.

Benefits

• Ready-to-use pickle masala
• Traditional Indian spice profile
• Spicy and aromatic flavour
• Suitable for multiple pickle varieties
• Reduces the need to measure individual spices
• Helps simplify preparation
• Helps maintain consistent spice distribution
• Easy to measure and blend
• Suitable for batch production
• Suitable for commercial food processing

Ideal For

• Pickle Manufacturers
• Food Processing Industries
• Indian Restaurants
• Hotels
• Catering Businesses
• Cloud Kitchens
• Central Kitchens
• Ready-to-Eat Food Manufacturers
• Ready-to-Cook Food Manufacturers
• Spice & Masala Manufacturers
• Institutional Kitchens
• HORECA Operations

Storage Instructions

• Store the dry Achaar Masala in a cool, dry and hygienic place.
• Keep away from direct sunlight and excessive heat.
• Protect carefully from moisture and humidity.
• Keep the pouch tightly sealed after opening.
• Always use clean and dry utensils.
• Avoid prolonged exposure to air.
• Keep away from strong-smelling materials.
• Follow the storage instructions printed on the approved product packaging.

For finished pickle products, storage requirements should be determined separately according to the actual pickle formulation, processing method, packaging and validated shelf life.

Commercial Use

Guru Foods Achaar Masala is particularly suitable for pickle manufacturers and professional food processors requiring a convenient and consistent spice blend.

It can be used in commercial formulations for Mango Pickle, Lemon Pickle, Chilli Pickle, Mixed Vegetable Pickle and other suitable Indian-style pickle products.

For industrial production, the dosage should be standardised per kilogram of prepared fruit or vegetables according to the required spice intensity, salt level, acidity, oil content and finished-product flavour profile.

Consistent weighing and mixing can help achieve more uniform flavour and spice distribution across production batches.