Chaat masala

Chaat masala

By
From
Spice Kitchen
Makes
6 tablespoons
Photographer
Jana Liebenstein

This is a piquant, tangy, sweet–spicy blend that is sprinkled on salads, starters and sliced or diced fruit – fruit chaat is a popular snack bought from street vendors in India. This particular spice blend stores well, so it can be made in advance or in larger quantities.

Ingredients

Quantity Ingredient
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1/2 teaspoon cloves
1/2 tablespoon dried mint leaves
1/4 teaspoon ajwaiin seeds
1/4 teaspoon asafoetida
1 tablespoon rock salt
1 teaspoon ground amchur
1 teaspoon ground ginger
1 teaspoon chilli powder

Method

  1. Heat a small frying pan over a medium heat. Add the cumin, peppercorns, cloves, dried mint, ajwaiin seeds and asafoetida and heat gently, stirring continuously, for about 1 minute, or until they release their aroma. Cool, then transfer to an electric grinder or a mortar and pestle. Add the salt, amchur, ginger and chilli and process to a fine powder. Use as directed in the recipe, or store in an airtight container in the cupboard for up to 3 months.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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