Pescatarian Chaat Masala
Few spice blends punch as hard as this tangy, smoky, funky seasoning mix that's a cornerstone of Indian street food. Toasting whole cumin and coriander seeds in a dry skillet before grinding them is the move that separates a truly vibrant blend from anything you'd find sitting on a grocery shelf. The kala namak brings that signature sulfurous depth, while amchur delivers a bright, fruity tartness that makes your mouth water on contact. Cayenne, ginger, and black pepper layer in heat, and a whisper of cinnamon and cloves rounds everything out with warmth. Once you've made a jar of this at home, you'll want to shake it over roasted chickpeas, sliced fruit, yogurt dips, grilled fish, or honestly anything that needs a little life. It keeps for up to three months in an airtight jar, so one quick batch goes a long way. Completely plant-based in its ingredients, it fits naturally into a pescatarian kitchen without a single substitution needed.
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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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