Easy, Authentic Chaat Masala Recipe

2 tbsp cumin seeds (zeera)

2 tbsp dried green mango powder (amchoor)

1 tbsp dried pomegranate seeds (anardana) (or sub powder)

1 ¼ tsp black salt powder (kala namak) (or sub pink salt or sea salt )

¼-½ tsp red chili powder (depending on how spicy you prefer it (See Note 1))

¼ tsp black peppercorns (optional, plus more to taste)

¾ tsp cane sugar (optional)

¼ tsp garam masala (optional (See Note 2))

Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 2-3 minutes. The cumin seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool.
Meanwhile, add the remaining ingredients to the spice grinder. Once cooled, transfer the cumin seeds to a spice grinder.
Grind into a fine powder, shaking the spice grinder as needed to evenly distribute the powder. Store in an airtight spice jar for 6-8 weeks.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Spice Blend

Cuisine🇮🇳Indian

Occasions👨‍🍳Cooking📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m