Gut Friendly Chaat Masala
This homemade spice blend is a powerhouse of tangy, smoky, and warming flavor — the kind of thing that makes everything it touches taste more alive. Toasting whole cumin and coriander seeds before grinding them is the move that sets this blend apart, coaxing out a depth you simply cannot get from pre-ground spices sitting on a store shelf. The combination of amchur for bright tartness, kala namak for that signature sulfurous edge, and a whisper of cinnamon and cloves creates a beautifully layered mix that works on fruit, roasted vegetables, snacks, and so much more. From a gut-friendly standpoint, several of these ingredients — ginger, cumin, coriander, and asafoetida — have long been used in traditional cooking to support digestion and ease bloating, making this blend as functional as it is delicious. Making it yourself also means you control every single ingredient, with no fillers, anti-caking agents, or mystery additives that often sneak into commercial versions. A batch comes together in under ten minutes and keeps for up to three months, so you always have something bold and beneficial within arm's reach.
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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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