Low Sugar Chaat Masala
That tangy, funky, slightly smoky punch you get from a great chaat masala is one of the most distinctive flavors in South Asian cooking — and this homemade version absolutely delivers. Toasting whole cumin and coriander seeds before grinding them unlocks a depth that pre-ground spices simply can't match, and the kala namak brings that signature sulfurous, eggy edge that makes the blend so unmistakably itself. Amchur adds a bright, fruity sourness, while cayenne, ginger, and black pepper layer in heat that builds slowly and satisfyingly. Store-bought spice blends can sneak in anti-caking agents or fillers with hidden sweeteners, so making your own means you know exactly what's in the jar. The whole process takes just minutes, and once it's blended and sealed, you've got a versatile seasoning that keeps for up to three months. Shake it over roasted chickpeas, fresh fruit, grilled corn, or yogurt-dressed salads and watch everything come alive.
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Learn more →Ingredients
12 servings
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp amchur (dried mango powder)
- 1 tsp kala namak (black salt)
- ½ tsp fine sea salt
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp asafoetida (hing)
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp dried mint (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds and toast, stirring constantly, until the cumin is a shade darker and the spices smell fragrant, about 2 minutes. Watch closely, as they can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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