Shellfish Free Chaat Masala
This tangy, smoky spice blend is the secret weapon behind some of the most craveable street food flavors in South Asian cooking. Toasting whole cumin and coriander seeds before grinding them unlocks a depth that pre-ground spices simply can't match — you'll smell the difference the moment they hit the hot pan. The combination of amchur's fruity tartness, kala namak's sulfurous edge, and a gentle heat from cayenne and black pepper creates that signature puckery, complex punch that makes everything it touches taste more alive. Unlike many store-bought spice blends that can sneak in surprising additives or shared-facility allergens, making your own means you know exactly what's in the jar. It comes together in under ten minutes and keeps for up to three months, so one small batch goes a long way. Sprinkle it over roasted vegetables, fresh fruit, yogurt dips, or fried snacks and watch it instantly elevate the whole dish.
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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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