Key facts
| From | North India |
|---|---|
| Stays fresh | 3 months · check your jars |
Ingredients
- 20 g Cumin (roasted)
- 10 g Coriander seed (roasted)
- 15 g Dry mango powder (powder)
- 15 g Black salt (powder)
- 4 g Black pepper
- 2 g Dry ginger (powder)
- 1 g Carom seeds
- 2 g Dried mint (dried)
- 0.5 g Asafoetida (a pinch)
- 2 g Red chilli powder
Method
- Dry-roast the cumin and coriander until darker and fragrant; cool.
- Grind with the pepper, ajwain and dried mint.
- Mix in the powders.
Keeps two to three months; it clumps in humidity.
- A pinch on cut fruit with lemon is the simplest use.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
Prefer ready-made? See options on Amazon
Frequently asked questions
What is in chaat masala?
Cumin, coriander seed, dry mango powder, black salt, black pepper, dry ginger, carom seeds, dried mint, asafoetida, red chilli powder.
How long does homemade chaat masala keep?
Keeps two to three months; it clumps in humidity.
How do I use chaat masala?
Sprinkled on fruit, salads, chaat, raita, fries and grilled corn.
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