Chaat Masala
Recipe type: spice blend
Cuisine: Indian
Closely adapted from 1,000 Indian Recipes, Neelam Batra
  • ⅓ T ground cumin (preferably toasted whole and freshly ground)
  • ¼ cup amchur powder (green mango powder)
  • 3 T ground dried mint leaves
  • 2 T tamarind powder (did not have so I subbed more amchur)
  • 2 T ground ginger
  • 2 T ground ajwain (carom) seeds
  • 1-2 T sea salt, to taste
  • 1 T ground kaala namak (Indian black salt)
  • 1 T citric acid or lemon juice powder
  • 1-3 t cayenne
  • 2 t tart cherry powder
  • 1 t ground asaphoetida (hing)
  1. After all of the spices are ground properly, mix them. Toast in a medium skillet over medium heat, stirring and shaking frequently, for 2 minutes. Let cool and then store in a cool, dark spot in a sealed jar.
Recipe by The Spiced Life at