Honey Free Chaat Masala
This homemade spice blend is a powerhouse of tangy, smoky, and warming flavors that transforms everything it touches — from roasted chickpeas and sliced fruit to grilled vegetables and street-style snacks. The magic starts with toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and fill your kitchen with an irresistible aroma, then grinding them fresh for maximum punch. Kala namak brings that distinctive sulfurous depth, while amchur delivers a bright, fruity tartness that makes the whole blend sing. A pinch of asafoetida, a whisper of cinnamon and cloves, and a hit of cayenne round everything out into something genuinely complex. Many store-bought versions of this blend sneak in surprising additives or fillers, so making it yourself means you know exactly what's in the jar — and this recipe keeps it completely free of any sweeteners, including honey. The whole process takes just minutes, and the finished blend stores beautifully in an airtight jar for up to three months, so you can reach for it whenever a dish needs a little lift. Once you have a batch on hand, you'll find yourself sprinkling it on just about everything.
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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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