BHA & BHT Free Chaat Masala
Making your own spice blends from scratch is one of the smartest moves you can make in the kitchen, especially when you want to know exactly what's going into your food. Store-bought seasoning mixes often sneak in preservatives like BHA and BHT to extend shelf life, so grinding your own is the cleanest way to get that bold, tangy punch without any unwanted additives. This blend starts with whole cumin and coriander seeds toasted in a dry skillet until they're fragrant and just a shade darker — that step alone unlocks a depth of flavor no pre-ground powder can match. The toasted seeds get ground fine and then combined with amchur for bright tartness, kala namak for its signature sulfurous edge, warming ginger, a kick of cayenne, and earthy asafoetida. The result is that unmistakable sweet-sour-spicy-savory complexity that makes chaat masala so addictive on everything from roasted vegetables to fruit chaat to grilled corn. It comes together in minutes and keeps in an airtight jar for up to three months, so you'll always have a preservative-free batch ready to go. Once you taste the difference a freshly made blend makes, reaching for a store-bought jar will feel like a step backward.
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!