Chaat Masala Recipe - A Flavourful Blend
of Spices For Authentic Indian Dishes

Create a homemade chaat masala recipe and you can savour the authentic flavours of India and Pakistan cooking. This unique blend of sweet and sour spices is very versatile and can be sprinkled over fruit, used to flavour drinks and used as a seasoning for meat, soups, stews and curries to name but a few. (See the bottom of the page for other recipes)

Note: For the best flavour when making your powders and blends, I advise using a few whole spices, though sometimes this is not always convenient. If you don't have whole, it's perfectly fine to use pre-ground powders. For example, 2 tablespoons of whole peppercorns equals 1 tablespoon ground pepper. Reduce any others you don't have whole by half as well.

Homemade Chaat Masala Recipe

What You'll Need: (makes about 7-8 tablespoons)

3 tbsp cumin seeds
2 tbsp black peppercorns
1 tbsp anardana (pomegranate seeds)
1 tbsp dried mint
1 tbsp black salt (kala namak)
4 tsp mango powder (amchoor)
2-3 tsp cayenne pepper
2 tsp asafetida powder (hing)
2 tsp ginger powder
2 tsp sea salt
1 tsp whole cloves

tbsp = tablespoon
tsp = teaspoon


  • Grind the cumin, sea salt, peppercorns, cloves and anardana
  • Sieve into a bowl
  • Mix in the black salt, cayenne, ginger, asafetida and mango
  • Crumble in the dried mint and combine thoroughly

Store your chaat masala powder in an airtight container out of direct sunlight. Use within 3 months before making a fresh amount.

Note: For adding even more intense flavours, I definitely recommend dry toasting the cumin, peppercorns and cloves before grinding and combining. The heat helps release their fabulous essence. Click here for tips, photos and a video all about this recommended process. (Link opens in new window)

After You've Made Your Chaat Recipe You May Like to Try...

A Basic Masala For
All Your Favourite
Indian Cooking

An Easy to Make
Garam Blend For
True Indian Flavours

A Collection of
Poultry Seasonings
For Tastier Turkey,
Chicken and Game

Return to Garam Masala

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