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Spice Mixes - Homemade Chaat Masala

To be toasted: 

½ tablespoon cumin seeds

½ tablespoon coriander seeds

½ tablespoon fennel seeds

1 teaspoon dried pomegranate seeds (anardana)

½ teaspoon black peppercorns

½ teaspoon white peppercorns (optional)

¼ teaspoon ajwain seeds (bishop's weed)

7 cloves

1 - 2 hot dried red chillies

The rest of the spices - 

1 teaspoon dried mint

½ teaspoon ground ginger

½ teaspoon fresh grated nutmeg

2½ tablespoons amchur (dried mango powder) + more to taste 

½ tablespoon coarse sea salt + more to taste

½ tablespoon black salt (kala namak or rock salt) 

½ tablespoon Himalayan pink salt (optional, replace with normal sea salt, if you cannot find it) 


In a hot pan, toast each of the following spices separately *see note - in the quantities listed - whole cumin, whole coriander, fennel, dried pomegranate, black and white peppercorns, ajwain, cloves and chillies. 

Once each spice is toasted, which will only take about 30 - 45 seconds for each one, place them in a bowl to cool down. 

Place the toasted spices in a spice grinder and add the dried mint, ground ginger, grated nutmeg, amchur and all the salts. 

Blend to a fine powder. Taste and add a little more dried mango, if you like your chaat tangier and a little more salt if you want it saltier. 

Store in an airtight tin, away from direct sunlight. Can be used for a wide variety of savoury preparations, or just sprinkled on fruit for a spicy-tangy kick.


If you are a super confident Indian cook, then please feel free to go ahead and toast the spices together. I myself do this when I am short of time.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise