Homemade Chaat Masala
A tangy South Asian finishing spice blend made with toasted cumin and coriander, amchoor, kala namak, ajwain, pepper and dried mint.
Ingredients
- 2 tablespoons cumin seeds about 16g
- 1 tablespoon coriander seeds about 6g
- 2 teaspoons ajwain seeds about 5g
- 2 teaspoons black peppercorns about 5g
- 3 tablespoons amchoor powder about 24g
- 2 teaspoons finely ground kala namak about 10g
- 1 teaspoon fine sea salt about 6g
- 1 teaspoon Kashmiri chilli powder about 2g
- 1 teaspoon dried mint about 1g
- ½ teaspoon ground ginger
- ¼ teaspoon asafoetida powder
Instructions
- Toast the cumin and coriander seeds in a dry heavy based pan over low to medium low heat for 2 minutes, shaking regularly.
- Add the ajwain and peppercorns. Toast for another 1 to 2 minutes, until aromatic but not dark or smoking.
- Transfer the spices to a cool plate and leave for 10 minutes until completely cool.
- Grind the toasted spices finely, then add the amchoor, kala namak, sea salt, chilli powder, mint, ginger and asafoetida.
- Pulse until evenly combined. Let the powder settle before opening the grinder, then taste a pinch on cucumber or boiled potato.
- Sieve if desired and regrind any coarse pieces. Transfer to a clean, dry airtight jar and store in a cool, dark cupboard.
Notes
Begin with ¼ teaspoon per individual serving or 1 teaspoon for a four person bowl of chaat. Add chaat masala near the end of cooking or just before serving for the clearest flavour. If your kala namak is particularly strong, begin with 1 teaspoon and add more after tasting the blend on food. Use within two months for the brightest aroma and keep steam and wet spoons away from the jar.
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