Emulsifier Free Chaat Masala
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. This tangy, smoky, deeply aromatic blend gets its signature punch from toasted cumin and coriander seeds, the funky depth of kala namak, and the bright sourness of amchur — all balanced with warm notes of cinnamon, cloves, and a kick of cayenne. Store-bought spice mixes are notorious for sneaking in anti-caking agents and other additives that have no business being in a simple blend, so grinding your own means you know exactly what's in there. The process is straightforward: toast, cool, grind, mix, and you're done in under fifteen minutes. Sprinkle it over roasted chickpeas, sliced fruit, grilled corn, or yogurt-based dips and watch everything immediately taste more exciting. Stored in an airtight jar, it stays potent and fresh for up to three months, so one quick batch keeps your pantry stocked for weeks of bold, additive-free 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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