Chaat Masala
India's chaat masala: a tangy spice mix of amchoor, black salt, cumin, coriander, mint and chilli.
Overview
Chaat masala has a quite distinctive flavour and is usually used in small amounts, sprinkled over finished dishes and included in marinades to give them extra kick. This version uses the more authentic and healthier amchoor (dried mango powder) instead of commercial citric acid, which gives the spice blend a nice citric flavour. The distinctive black powdered salt adds a characteristic sulphur aroma that becomes highly addictive.
Makes: 160g (12 generous tablespoons/scant 1 ¼ cups) Prep Time: 8 minutes Cook Time: 2 minutes
Ingredients
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tsp chilli powder
- 4 tbsp amchoor (dried mango powder)
- 3 tbsp powdered black salt
- 1 tbsp freshly ground black pepper
- Pinch of asafoetida
- 1 tbsp dried mint (optional)
- 1 tbsp garlic powder
- 1 tsp ajwain (carom) seeds
Method
Stage 1 - Roast Whole Spices
- Roast the cumin and coriander seeds in a dry frying pan over medium heat until warm to the touch and fragrant.
- Move them around in the pan as they roast, being careful not to burn them.
- If they begin to smoke, remove from heat immediately.
- Tip onto a plate to cool completely.
Stage 2 - Grind & Combine
- Grind the roasted seeds to a fine powder in a spice grinder or pestle and mortar.
- Add the remaining ingredients (chilli powder, amchoor, black salt, black pepper, asafoetida, mint, garlic powder, and ajwain).
- Grind together until you have a very fine, uniform powder.
Notes
- Usage: Use in small amounts, sprinkle over finished dishes, include in marinades, or use on street food snacks.
- Black salt (kala namak): Has a distinctive sulphur aroma only available in Asian grocers and gourmet spice shops. Takes time to appreciate but becomes highly addictive.
- Amchoor: Provides authentic citric flavour; more natural and healthier than commercial citric acid powder.
- Gluten-free warning: Check asafoetida packaging, some brands contain wheat flour.
- Dried mint option: Adds freshness; include for a more herbaceous profile.
Storage
- Store in an airtight container in a cool, dark place
- Use within 2 months for optimal flavour
- Small amounts go a long way, so one batch lasts a long time
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