Anti Inflammatory Chaat Masala
This homemade spice blend is a powerhouse of bold, tangy, and slightly smoky flavor that transforms everything it touches — from roasted vegetables to fresh fruit to yogurt dips. The magic starts with toasting whole cumin and coriander seeds until they deepen in color and fill your kitchen with an irresistible aroma, then grinding them fresh for maximum potency. What makes this blend such a natural fit for an inflammation-conscious kitchen is the lineup of ingredients themselves: ginger, cinnamon, cloves, and black pepper are all well-regarded for their beneficial compounds, and amchur adds a bright, fruity tartness without any added sugar. Kala namak brings that distinctive sulfurous depth that makes chaat masala so unmistakably itself, while cayenne adds just enough heat to wake everything up. Store-bought versions often contain anti-caking agents or mystery fillers, so making your own means you know exactly what's going in the jar. The whole process takes just minutes, and the finished blend keeps for up to three months — meaning one small batch can season dozens of meals. Keep it on the counter and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!