Salty, tangy and slightly spicy, this homemade chaat masala hits all the right spots, and is going to become your next favorite spice mix in the kitchen. Recreating those bold Indian flavors has never been easier!
You'll just need a few minutes and a handful of ingredients to make this incredible all-purpose spice mix.
Flavored and finishing salts have become my latest obsession. An absolute staple in my kitchen is my all-time favorite jalapeno salt, which adds such a beautiful layer of spicy flavor to any dish.
On foods that need just an extra bit of heat, I love using my Sriracha salt, and for instances when I just need a bit of subtle flavor, I use my garlic parsley salt.
And this chaat masala is like an upgraded version of a simple finishing salt.
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What's So Great About the Recipe?
While you can always get your hands on a pack of chaat masala from a supermarket or specialty store near you, there's just something different about making it from scratch.
The masala has no weird chemicals or preservatives added in, and it tastes SO much better and fresher too! Plus, since you know everything that goes into making it, you can also tweak and adjust the ingredients to your liking and get the spice mix to suit your taste buds.
Recipe Ingredients
Cumin: For its distinct flavor and aroma.
Coriander seeds: This, teamed up with the cumin, forms the base of the masala.
Dry mango powder: Also known as amchur powder, this is one of the hero ingredients. It is what lends the spice mix that tangy ka-pow!
Ginger powder: For that bit of spice and rustic flavor.
Black peppercorns: For that earthy flavor and a bit of heat.
Red chilies: Whole dried red chilies add a nice spice element. Any variety works well.
Dried mint: This one's optional, but I highly recommend it. The flavor it adds to the masala is incredible!
Pink salt: I used pink salt, because that's what I had at hand. You can use black salt or even some sea salt if that's what you prefer. Classic table salt works well too.
See recipe card for quantities.
Substitutions & Variations
- If you don't have whole red chilies, feel free to use red chili powder instead. Depending on the kind of chili powder you're using, the spice levels can vary.
- For an extra bit of flavor and earthiness, you can also add a pinch or two of asafetida into the mix.
- If you don't have dry mango powder, you can dried pomegranate powder to get that beautiful tanginess.
- For an extra bit of tanginess, you can also add some dried lemon zest into the mix.
How to Make Chaat Masala From Scratch
In a pan over medium heat, dry roast the red chilies, black peppercorns, cumin and coriander seeds until they're fragrant.
Let them cool and then transfer them to a blender jar and blitz for a few minutes.
Run the slightly coarse spice mix through a sieve to remove any large chunks.
Mix in all the remaining ingredients and give it all a good mix. Store in an airtight jar.
💭Top Tip
It's okay if the spice mix still has some chunky bits- even after you grind it nicely. You can leave them in if you want to as well!
How to Store Homemade Chaat Masala
You can store your scratch-made chaat masala in an airtight jar or container at room temperature for up to 2 months, if not longer. Just make sure you keep it closed and sealed at all times, so that moisture doesn't get in and cause the masala to clump.
Tips & Tricks to Nail the Recipe
- Dry-roasting the coriander, chilies and cumin seeds is really important to get that robust, earthy flavor. Don't skip the process.
- Make sure they cool down completely before you grind them, as they may clump up if you grind them while they're still hot.
- Also remember to keep stirring them while they're roasting in the pan, and keep the heat low, or you may end up burning them.
How to Use the Chaat Masala
Using chaat masala is the best thing ever! You can sprinkle it over pretty much anything and everything! It works great on Indian snacks and foods, but that's not it- it can also jazz up a simple fruit salad or add an extra dimension of flavor to your basic vinaigrette.
It's also a great choice for a dry rub or a marinade for chicken or any other kind of protein. I really love sprinkling it over my pan roasted veggies and grilled corn on the cob!
Recipe FAQs
Yes, it's naturally vegan.
Yes, it is! Just don't add the asafetida and you should be good.
It's not. Garam masala has a more intense, spicy flavor and is made using other whole spices like cardamom, cinnamon, cloves and star anise.
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If you tried this homemade chaat masala or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Chaat Masala
Ingredients
- 3 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 2 tablespoon cumin seeds
- 2-3 dried red chilies
- ½ teaspoon dried mint
- 1 teaspoon dried mango powder
- 1 teaspoon ginger powder
- 1 teaspoon pink salt
Instructions
- In a pan over medium heat, dry roast the red chilies, black peppercorns, cumin and coriander seeds until they're fragrant.
- Let them cool and then transfer them to a blender jar and blitz for a few minutes.
- Run the slightly coarse spice mix through a sieve to remove any large chunks.
- Mix in all the remaining ingredients and give it all a good mix. Store in an airtight jar.
Notes
- Dry-roasting the coriander, chilies and cumin seeds is really important to get that robust, earthy flavor. Don't skip the process.
- Make sure they cool down completely before you grind them, as they may clump up if you grind them while they're still hot.
- Also remember to keep stirring them while they're roasting in the pan, and keep the heat low, or you may end up burning them.
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