Chaat Masala is a versatile spice that can give any dish or raw ingredient a delicious tangy flavor. The Hindi word Chaat refers to a savory snack that can be prepared with a variety of ingredients. Sprinkle Chaat Masala on yogurt, fruit, raw vegetables, grilled meats, cucumbers, watermelon, grilled chicken, boiled chickpeas – you get the idea…
Here’s a bonus recipe for Apple Chaat which is simply a toss up of cut apple pieces, chopped Mint Leaves, Chaat Masala, and Roasted Cumin Powder.
Apple Chaat
This spice blend is a combination of several spices, and while it is not necessary to toast the spices, it is recommended. Toasting the spices removes the moisture and this increases the shelf life. It also makes the larger spices, such as Cumin Seeds and Peppercorns, crispy so that they are easier to grind. Indian Black Salt is a key ingredient in Chaat Masala, and adds a savory, umami taste because of its high sulfur content. You can buy this at the local Indian or ethnic grocery and it’s also available at Amazon.com. If you can’t find it, you can substitute it with a slightly lesser quantity of regular Salt. A slightly lesser quantity, because Indian Black Salt has lower sodium content than regular Salt.
Ingredients
2 tbsp Cumin Seeds
1.5 tbsp Indian Black Salt
1.5 tsp Sea Salt or Regular Salt
1 tsp Dried Mango Powder (Amchur)
1 tsp Black Peppercorns
1/4 tsp Ginger Powder
Pinch Asafetida
4-6 Cloves
1/4 cup Mint Leaves (optional)
1 tsp Carom Seeds (Ajwain) (optional)
1 tsp Fennel Seeds (optional)
Yield: Approximately 6 tbsp
Preparing Chaat Masala
1. On medium-low flame, toast Cumin Seeds, Carom Seeds, Black Peppercorns, Cloves and Fennel Seeds. Be sure to keep moving the spices continuously so that they toast evenly and do not burn. Do not keep them on the heat for longer than 60-90 seconds – for this quantity. As soon as the spices become fragrant, take them off the heat and move them to a plate to cool. Remember, you only want to remove the moisture from the spices, and you’re not looking to brown them.
2. Toast the Mint leaves in the pan on medium heat, keep moving them constantly. They will start to dry up and shrivel. This can take anywhere from 3-5 minutes, and once they turn crispy, transfer them into the plate to cool.
3. Mix the spices in the bowl, and let them cool. Once cooled, add the Indian Black Salt, Regular Salt, Dried Mango Powder, Ginger Powder and Asafetida. Grind them into a fine powder in a mortar and pestle or in a Spice Grinder (my preferred method). If you’re making a larger quantity, then grind in smaller batches to ensure that you get a fine powder. If the ground spice looks coarse, then you could pass it through a strainer.
Chaat Masala is ready. It can be stored in an airtight container for several months.
Curry on!
Product Recommendations
- 2 tbsp Cumin Seeds
- 1.5 tbsp Indian Black Salt
- 1.5 tsp Sea Salt or Regular Salt
- 1 tsp Dried Mango Powder (Amchur)
- 1 tsp Black Peppercorns
- ¼ tsp Ginger Powder
- Pinch Asafetida
- 4-6 Cloves
- ¼ cup Mint Leaves (optional)
- 1 tsp Carom Seeds (Ajwain) (optional)
- 1 tsp Fennel Seeds (optional)
- On medium-low flame, toast Cumin Seeds, Carom Seeds, Black Peppercorns, Cloves and Fennel Seeds. Be sure to keep moving the spices continuously so that they toast evenly and do not burn. Do not keep them on the heat for longer than 60-90 seconds – for this quantity. As soon as the spices become fragrant, take them off the heat and move them to a plate to cool. Remember, you only want to remove the moisture from the spices, and you’re not looking to brown them.
- Toast the Mint leaves in the pan, keep moving them constantly. They will start to dry up and shrivel. Once they turn crispy, transfer them into the plate to cool.
- Mix the spices in the bowl, and let them cool. Once cooled, add the Indian Black Salt, Regular Salt, Dried Mango Powder, Ginger Powder and Asafetida. Grind them into a fine powder in a mortar and pestle or in a Spice Grinder (my preferred method). If you’re making a larger quantity, then grind in smaller batches to ensure that you get a fine powder. If the ground spice looks coarse, then you could pass it through a strainer.
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