Chaat Masala

Chaat Masala

A tangy, smoky spice blend that brings Indian street food flavor to fruit, snacks, and salads.

Total 15 min Makes 16 oz Calories 8/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This tangy spice blend combines roasted cumin, dried mango powder, and black salt for the sour, savory punch found on Indian street carts. Sprinkle it over fruit salads, roasted potatoes, or yogurt-based snacks for an instant flavor boost. Toasting the whole spices before grinding deepens the aroma and makes the blend taste far fresher than store-bought versions.

Ingredients

  • 1/4 cup cumin seeds
  • 2 tablespoons coriander seeds
  • 1/4 cup amchur (dried mango powder)
  • 3 tablespoons black salt (kala namak)
  • 2 tablespoons table salt
  • 2 tablespoons ground ginger
  • 1 tablespoon ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ajwain (carom seeds)
  • 2 teaspoons asafoetida (hing)
  • 1 tablespoon dried mint, crushed
  • 1 teaspoon ground nutmeg

Method

  1. Set a small dry skillet over medium heat and toast the cumin seeds, coriander seeds, and ajwain, stirring constantly, until fragrant and a shade darker, about 2 to 3 minutes.

  2. Transfer the toasted spices to a plate and let cool completely, about 5 minutes.

  3. Grind the cooled cumin, coriander, and ajwain in a spice grinder or mortar and pestle until finely powdered.

  4. In a mixing bowl, combine the ground toasted spices with the amchur, black salt, table salt, ground ginger, black pepper, cayenne, asafoetida, crushed dried mint, and nutmeg.

  5. Whisk or sift the blend together until evenly combined and no clumps remain.

  6. Store in an airtight jar away from light and heat; use within 6 months for best flavor.

Rate this recipe

★ 4.8 (1)

Chaat Masala

This tangy spice blend combines roasted cumin, dried mango powder, and black salt for the sour, savory punch found on Indian street carts. Sprinkle it over fruit salads, roasted potatoes, or yogurt-based snacks for an instant flavor boost. Toasting the whole spices before grinding deepens the aroma and makes the blend taste far fresher than store-bought versions.

15 min 16 oz 8 cal

Ingredients

  • 1/4 cup cumin seeds
  • 2 tablespoons coriander seeds
  • 1/4 cup amchur (dried mango powder)
  • 3 tablespoons black salt (kala namak)
  • 2 tablespoons table salt
  • 2 tablespoons ground ginger
  • 1 tablespoon ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ajwain (carom seeds)
  • 2 teaspoons asafoetida (hing)
  • 1 tablespoon dried mint, crushed
  • 1 teaspoon ground nutmeg

Method

  1. 1

    Set a small dry skillet over medium heat and toast the cumin seeds, coriander seeds, and ajwain, stirring constantly, until fragrant and a shade darker, about 2 to 3 minutes.

  2. 2

    Transfer the toasted spices to a plate and let cool completely, about 5 minutes.

  3. 3

    Grind the cooled cumin, coriander, and ajwain in a spice grinder or mortar and pestle until finely powdered.

  4. 4

    In a mixing bowl, combine the ground toasted spices with the amchur, black salt, table salt, ground ginger, black pepper, cayenne, asafoetida, crushed dried mint, and nutmeg.

  5. 5

    Whisk or sift the blend together until evenly combined and no clumps remain.

  6. 6

    Store in an airtight jar away from light and heat; use within 6 months for best flavor.