Homemade Chaat Masala (Quick & Easy)
Learn how to make authentic chaat masala at home. This spicy and tangy spice blend is used across Pakistan and India to add flavour to so many dishes – chaats, fruits, beverages, salads. This recipe is quick, easy and requires a handful of ingredients.
Servings: 1 cup
Calories: 260kcal
Ingredients
- 4 tablespoon cumin seeds
- 2 tablespoon coriander seeds
- 10 – 12 black peppercorns
- 3 ½ tablespoon dried mango powder amchur
- 1 ¼ tablespoon black salt
- 4 teaspoon red chili powder
Instructions
- Toast the cumin seeds, coriander seeds and black peppercorns in a dry pan over medium heat until they become fragrant. This should take around 1-2 minutes.
- Allow the toasted seeds to cool down before grinding them using a spice grinder or mortar and pestle. You can grind them coarsely, or in a fine powder depending on the texture preferred.
- Add the ground spices to a mixing bowl. Add dried mango powder, black salt, and red chili powder.
- Mix all of the ingredients together until they are well combined.
- Transfer the chaat masala to an airtight container and store it in a cool, dry place for up to 3 months.
Notes
This recipe yields about 1 cup of chaat masala, enough for a small jar. Double or triple the quantity to make chaat masala in bulk.