Chaat Masala is a commonly used South Asian spice blend. It is incredibly aromatic, and adds
notes of tang, heat, and zest to the dishes it’s added to.
Chaat Masala, much like Garam Masala, is a blend of spices that varies from person to person, but there are a few things that remain constant, and that includes its hallmark tang and heat. My recipe is full of robust flavor, and it’s a recipe that I am incredibly proud of because it required quite a bit of testing and tweaking to get just right.
With all that said, Ramadan (the Muslim holy month of fasting) is right around the corner, and Chaat Masala is a blend that I and many South Asian homes use during the month. Imagine how cute a jar of this blend would be to gift to a loved one to celebrate the month 😍
Homemade Chaat Masala (South Asian Spice Blend)
- ¾ cup coriander seeds
- ½ cup dried red chilies
- ¼ cup cumin seeds
- 1 tablespoon black peppercorns
- 1 teaspoon carom seeds
- ¼ cup dried mango powder
- 1½ tablespoons black salt
- 1 tablespoon salt
- 1 tablespoon dried ginger powder
- 1 tablespoon citric acid
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
Combine coriander, red chilies, cumin, black peppercorns, and carom in a small skillet. Gently cook, stirring often, on medium low heat until lightly toasted and fragrant, about 5 to 7 minutes. Remove from heat and cool completely.
Combine the remaining ingredients in a separate bowl and mix well.
Once the roasted spices have cooled, grind to a fine powder. Whisk together both sets of spices and store in an airtight container at room temperature.