Citric Acid Free Chaat Masala
Chaat masala is one of those spice blends that makes everything it touches taste more alive — tangy, smoky, a little funky, and deeply savory all at once. Store-bought versions almost always sneak in citric acid as a shortcut souring agent, which makes finding a safe jar genuinely tricky if you're avoiding it. This homemade version gets all of its tartness the traditional way, from amchur — sun-dried mango powder — so you're not missing a thing. Toasting the cumin and coriander seeds in a dry skillet before grinding is the step that really sets this blend apart, coaxing out a warmth and depth that pre-ground spices simply can't match. Kala namak brings that distinctive sulfurous, egg-like edge that makes chaat masala so unmistakably itself, layered with ginger heat, a whisper of cinnamon and clove, and optional dried mint for brightness. Once it's blended and jarred, you've got a pantry staple that keeps for up to three months and works on everything from roasted vegetables to fruit salad to popcorn. Making it yourself takes about ten minutes and puts you fully in control of every single ingredient.
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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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