Nutmeg Free Chaat Masala
Making your own spice blends from scratch is one of those kitchen habits that quietly transforms everything you cook, and this tangy, funky chaat masala is a perfect place to start. The magic here is in toasting whole cumin and coriander seeds until they're just a shade darker and impossibly fragrant — that two-minute step builds a depth you simply can't get from pre-ground spices sitting on a store shelf. Kala namak brings its signature sulfurous, eggy edge, while amchur delivers a bright, fruity tartness that makes the whole blend pop. A pinch of asafoetida, warm cinnamon, and cloves round everything out into something complex and craveable. Store-bought chaat masala blends can be a gamble when you're avoiding specific spices, since ingredient lists are often vague or vary by brand — grinding your own means you know exactly what went into the jar. It keeps for up to three months, so one quick batch seasons everything from roasted chickpeas and fruit chaat to grilled corn and yogurt dips for weeks to come.
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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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