MSG Free Chaat Masala
Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything it touches, and this tangy, smoky chaat masala is no exception. 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 — that step alone makes the whole blend taste more alive than anything you'd shake out of a store-bought packet. Amchur brings a bright, fruity tartness, kala namak adds its signature sulfurous depth, and a pinch of asafoetida ties everything together with a savory warmth that's completely natural. Store-bought versions of this blend can be a minefield for anyone avoiding flavor enhancers, since many commercial spice mixes sneak in additives that aren't always obvious on the label. Here, every single ingredient is a whole spice, a dried fruit powder, or a mineral salt — nothing processed, nothing hidden. Sprinkle it over fruit chaat, roasted vegetables, grilled corn, or yogurt dips and watch it disappear fast. Stored in an airtight jar, this batch will keep for up to three months, so you'll always have a punchy, clean-label finishing spice within arm's reach.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!