Artificial Food Coloring Free 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 that warm, nutty aroma — it takes just a couple of minutes but makes a huge difference in depth of flavor. From there, the ground spices come together into something truly special: smoky kala namak, tart amchur, a whisper of cinnamon and cloves, and a gentle heat from cayenne and black pepper. Store-bought spice blends often sneak in synthetic dyes to achieve a more vibrant appearance, but every bit of color in this blend comes purely from the spices themselves. There's nothing artificial here — just real ingredients doing exactly what they're supposed to do. Sprinkle it over fruit chaat, roasted vegetables, grilled corn, or even a simple bowl of yogurt and watch everything come alive. Stored in an airtight jar, it stays fresh for up to three months, so one quick batch keeps your pantry stocked for weeks of bold, bright cooking.
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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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