Red Meat Allergy Friendly Chaat Masala
This tangy, aromatic spice blend is one of those pantry staples that transforms everything it touches — from roasted chickpeas and sliced fruit to street-style snacks and grilled vegetables. The magic comes from toasting whole cumin and coriander seeds until they deepen in color and release their oils, then grinding them fresh before folding in bold players like amchur, kala namak, cayenne, and a whisper of cinnamon and cloves. That combination of sour, salty, smoky, and spicy is genuinely hard to replicate with anything store-bought. Because this blend is built entirely from seeds, dried fruit powder, and ground spices, it's naturally free from any animal-derived ingredients — no hidden meat extracts, broths, or flavor enhancers to worry about. Keeping a jar of this on hand means you can season dishes confidently without scanning labels every single time. It stays fresh for up to three months in an airtight container, so one quick batch goes a long way.
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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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