Chaat masala (homemade)
A tangy, salty, citrusy Indian spice blend for sprinkling over fruit, chaat, fries, grilled corn and yoghurt.
- Time10 min
- LevelEasy
- Costabout £0.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the cumin, coriander and peppercorns in a dry frying pan over a low to medium heat for 2 minutes, until fragrant and a shade darker. Tip onto a plate to cool.
2 min - 2
Grind the cooled spices in a spice grinder or mortar until fine.
- 3
Mix in the amchur, black salt, ginger, chilli powder, mint and asafoetida.
- 4
Stir well and store in a jar for up to 4 months. It smells sulphurous at first from the black salt, which is normal and mellows when sprinkled on food.
- 5
Try a pinch on sliced cucumber, cooked chickpeas, fresh pineapple, boiled potatoes or buttered corn.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
