Chaat masala

Chaat masala

By
From
The Curry Guy
Makes
160G, 12 GENEROUS TBSP

Chaat masala, which has a quite distinctive flavour, is usually used in small amounts, sprinkled over finished dishes and included in marinades to give them a bit more kick. Citric acid is used in a lot of commercial brands but I’ve chosen to use the more authentic and healthier amchoor (dried mango powder), which gives the spice blend a nice citric flavour.

Another important ingredient is the black powdered salt. I’ve only seen this in Asian grocers and a few gourmet spice shops. It has a strong sulphur aroma that may take some getting used to, but before long you’ll probably be hooked.

Ingredients

Quantity Ingredient
3 tablespoons cumin seeds
3 tablespoons coriander seeds
1 teaspoon chilli powder
4 tablespoons amchoor (dried mango powder)
3 tablespoons powdered black salt
1 tablespoon freshly ground black pepper
pinch asafoetida powder
1 tablespoon dried mint
1 tablespoon garlic powder
1 teaspoon ajwain (carom) seeds

Method

  1. Roast the cumin and coriander seeds in a dry frying pan over a medium heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them. If they begin to smoke, take them off the heat. Tip onto a plate to cool.
  2. Grind the roasted seeds to a fine powder in a spice grinder or pestle and mortar. Add the remaining ingredients and grind some more until you have a very fine powder.
  3. Store in an airtight container in a cool, dark place and use as needed, within 2 months for optimal flavour.
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