Chaat Masala - A Super Versatile Blend For
Authentic Pakistani and Indian Flavours

Used extensively in Pakistan and India, chaat masala is a fairly complex blend of sweet and sour spices and is versatile enough to be used in dishes ranging from curries to roast meats to stews. It's often used in beverages and can even be sprinkled on fresh fruit. (See the bottom of the page for other recipes)

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

2 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp mango powder (amchoor)
1 tbsp dried mint
2 tsp salt (see note 2 below)
2 tsp black salt (kala namak)
2 tsp ajwain seeds
2 tsp ginger powder
2 tsp chili powder
1 tsp asafetida (hing)

tbsp = tablespoon
tsp = teaspoon


  • Grind the cumin, both salts, peppercorns and ajwain seeds
  • Once ground sieve into a bowl
  • Mix in the mango, asafetida, ginger and chili powders
  • Crumble in the dried mint and combine

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

Note: For even more taste, you can dry toast the peppercorns, cumin and ajwain seeds prior to grinding. This releases superb flavours and aromas. Read more here about this simple process. (Link opens in new window)

Note 2: You can use regular table salt for this recipe and it'll taste great, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour!

Ingredient Note:
If you don't have all the whole spices for this masala chaat you can use pre-ground powders if you reduce the amounts by half. For example, 2 tablespoons of black peppercorns equals about 1 tablespoon of ground black pepper
. Reduce any others you don't have whole by half as well and stir in with the other powders when making.

chaat masalaChaat Masala Powder

After Making Your Chaat Masala You May Like to Try...

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of Mangalorean

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Classic Blend Used
in Marathi Cooking

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Rub Recipes For the
Outdoor Grilling

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