Mushroom 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 from a dusty store-bought jar. Once ground and combined with amchur's bright tartness, the sulfurous depth of kala namak, a kick of cayenne, and warm notes of cinnamon and cloves, you get a complex, layered seasoning that's genuinely hard to stop reaching for. Many commercial spice blends and pre-made seasonings can contain unexpected additives or be processed on shared equipment, so blending your own gives you complete control over every single ingredient. This recipe is entirely plant-based and built from pure dried spices and seeds — nothing hidden, nothing unnecessary. Sprinkle it over roasted vegetables, fresh fruit, fried snacks, or yogurt dips and watch it transform the ordinary into something craveable. Stored in an airtight jar, it stays fresh for up to three months, so one quick batch keeps your spice rack stocked for weeks of bold, confident 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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