Pork Free Chaat Masala
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you open the jar. This tangy, punchy blend layers toasted cumin and coriander with the sour kick of amchur, the sulfurous depth of kala namak, and a gentle heat from cayenne and black pepper — the result is that unmistakable sweet-sour-savory complexity you find dusted over street food across South Asia. Every ingredient here is entirely plant-based and naturally free from any pork-derived additives, so there's no need to squint at store-bought labels wondering what's hiding in the "natural flavors." The process is straightforward: toast the whole seeds until fragrant, let them cool, grind them fine, then stir in the remaining ground spices and you're done. A pinch transforms sliced fruit, roasted chickpeas, yogurt dips, grilled corn, or chaat of any kind into something that tastes genuinely special. Stored in an airtight jar, it stays fresh and potent for up to three months — though it tends to disappear much faster than that.
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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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