Alpha Gal Friendly Chaat Masala
Making your own spice blends from scratch is one of the most satisfying things you can do in the kitchen, and this tangy, complex chaat masala is a perfect place to start. The magic begins with toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and fill the room with an irresistible aroma — that step alone transforms the final blend. Kala namak brings its signature sulfurous depth, amchur adds a bright, fruity tartness, and a pinch of asafoetida ties everything together with a savory, almost umami-like backbone. For anyone managing alpha-gal syndrome, store-bought spice blends can be a quiet source of worry since some contain hidden additives or are processed on shared equipment with mammal-derived ingredients — making this from-scratch approach a genuinely smart move. Every ingredient here is plant-based and straightforward, so you know exactly what's going into your food. Once blended, it keeps in an airtight jar for up to three months, ready to shake over roasted chickpeas, fresh fruit, grilled vegetables, or anything else that could use a punchy, tangy kick.
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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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