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Make Your Own Chat Masala Powder - Spice Mixes of the World #26
May 15, 2014

Make Your Own Chat Masala Powder and Add Authentic Indian Flavours to Your Recipes


15th May 2014 -- Issue #26

Table of Contents

1. My Facebook Page/Youtube/Twitter Links

2. Recipe of the Week - Make Your Own Chat Masala Powder Using Whole Ingredients

3. The Easier Way Using Ground Ingredients

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

5. My Recipe Book


To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if Twitter is your thing...

Chat Masala Powder

For recreating the taste of Indian cooking at home this Chat Masala Powder is just the recipe. Using a blend of sweet and sour spices, it can be made in minutes and will add authentic flavours and aromas to whatever you're cooking!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

2 tbsp black peppercorns
2 tbsp coriander seeds (cilantro)
1 tbsp cumin seeds
1 tbsp amchoor (mango powder)
4 tsp dried mint
2 tsp ginger powder
2 tsp kala namak (black salt)
2 tsp sea salt
1 tsp asafetida powder (hing)
2 tsp chili powder

tbsp = tablespoon
tsp = teaspoon


  • Finely grind the peppercorns, cumin, coriander and salt

  • Add to a bowl

  • Stir in the chili, asafetida, kala namak, ginger and amchoor

  • Crumble in the mint and stir again

    That's it!

    Store your masala in an airtight container out of direct sunlight. Use within 3 months.

    Note: To get even more flavours from the ingredients, dry toasting the whole spices before grinding is worth doing. See below for tips on this.

    Click here to see it on my site

    Click here for a large collection of my other masala mixes.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    1 tbsp black pepper
    1 tbsp ground coriander (cilantro)
    1 tbsp amchoor (mango powder)
    4 tsp dried mint
    2 tsp ground cumin
    2 tsp ginger powder
    2 tsp kala namak (black salt)
    2 tsp salt
    2 tsp chili powder
    1 tsp asafetida powder (hing)

    tbsp = tablespoon
    tsp = teaspoon


  • In a bowl, mix the powders together

  • Crumble in the mint and mix again

    That's it!

    Store in an airtight jar. Use within 3 months.

    Click here to see my other masala blends.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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