Paleo Chaat Masala
This tangy, funky spice blend is one of those pantry staples that makes everything it touches taste more alive. 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 two-minute step makes a noticeable difference in depth and complexity. Amchur brings a bright, fruity sourness, kala namak adds its signature sulfurous edge, and cayenne plus black pepper give the whole blend a slow, satisfying heat. Every ingredient here is a whole, unprocessed spice or dried herb, which means this blend fits naturally into a grain-free, whole-foods lifestyle without any workarounds or substitutions. Store-bought versions of this blend can sneak in anti-caking agents or fillers that aren't always easy to spot on a label, so making your own puts you fully in control. A batch takes just minutes to pull together and keeps in an airtight jar for up to three months, ready to shake over roasted vegetables, grilled meats, or fresh fruit whenever you need a flavor boost.
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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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