Mustard Free Chaat Masala
Making your own spice blends from scratch is one of the most rewarding things you can do in the kitchen, and this tangy, complex powder is a perfect place to start. The magic here comes from toasting whole cumin and coriander seeds until they're just a shade darker and impossibly fragrant, then grinding them fresh before folding in amchur, kala namak, cayenne, and a handful of warming spices. That combination of sour dried mango, smoky black salt, and gentle heat is what gives chaat masala its signature punch — bright, savory, and a little funky in the best possible way. Store-bought spice blends can be a minefield when you're avoiding mustard, since it turns up in commercial masala mixes more often than you'd expect. Going the homemade route means you control every single ingredient, and nothing sneaks in uninvited. Stir it into yogurt, dust it over roasted vegetables, or sprinkle it on fresh fruit for an instant street-food moment right at home. Stored in an airtight jar, it stays potent for up to three months — though it rarely lasts that long.
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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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