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Homemade Chaat Masala (South Asian Spice Blend)

Course Condiment, Spice Blend
Cuisine Indian, Pakistani
Keyword Condiment, Indian, Pakistani, Spice Blend, Tangy
Servings 2 Cups


  • 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
  • tablespoons black salt
  • 1 tablespoon salt
  • 1 tablespoon dried ginger powder
  • 1 tablespoon citric acid
  • 1 teaspoon granulated sugar
  • ¼ teaspoon ground cinnamon


  1. 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.
  2. Combine the remaining ingredients in a separate bowl and mix well.
  3. 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.