Nitrate & Nitrite Free Chaat Masala
That tangy, funky, slightly smoky punch you get from a great chaat masala is one of the most craveable flavor experiences in South Asian cooking — and making it from scratch means you know exactly what's in every pinch. Store-bought spice blends can be a minefield, sometimes containing preservatives or additives that aren't always clearly labeled, so a homemade batch gives you total peace of mind. The process 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 everything gets ground together with amchur, kala namak, ginger, cayenne, and a handful of warming spices. Every ingredient here is a pure, whole spice or dried powder — nothing processed, nothing hidden. The result is a bold, complex blend that's tart from the dried mango powder, savory from the black salt, and layered with gentle heat. Sprinkle it over roasted vegetables, fresh fruit, fried snacks, or yogurt-based dips and watch it transform whatever it touches. Stored in an airtight jar, it stays fresh for up to three months, so one quick batch keeps your spice drawer stocked for weeks of effortless 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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