Carrageenan 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, punchy 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 your kitchen with an irresistible aroma. Once ground and combined with amchur, kala namak, cayenne, and a handful of warming spices, the result is a complex, layered blend that hits sour, salty, spicy, and earthy all at once. Store-bought spice mixes can be a minefield of additives and thickeners you never asked for, but when you build this blend yourself, every single ingredient is something you chose and can verify. The kala namak brings that distinctive sulfurous depth that makes chaat masala so uniquely craveable, while the dried mango powder adds a bright, fruity tartness that wakes up everything it touches. Sprinkle it over roasted chickpeas, fresh fruit, grilled corn, or yogurt-based dips and watch it transform the dish entirely. Stored in an airtight jar, it stays fresh for up to three months — though it tends to disappear long before that.
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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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