A favorite in Indian kitchens, this spice blend has a number of incredibly tasty uses, including flavoring juices!
What is Chaat Masala?
Chaat Masala spice mixes are a staple of Indian cuisine. It's used in everything from savory street food snacks to sweet beverages to Indian dishes with chutney.
The interesting mix of dry roasted or toasted spices includes an array of ingredients. You'll typically find Chaat Masala recipes include coriander, cumin, mango powder, black rock salt, and mint leaves. Our chef-made version is a little different.
About This Chaat Masala Recipe
The Chaat Masala spice mix might take a little time to make, but if you keep it stored in an airtight container in a dry place, it will last for months.
Chaat Masala by definition is a spice powder mix originating from the Indian subcontinent and is primarily used in Indian, Bangladeshi and Pakistani cuisine. There are many ingredient variations of Chaat Masala, depending on who makes it and its intended use.
We use this Chaat Masala version in our Pudina Indian Mint Lemonade 🙂
Unique Ingredients in This Homemade Chaat Masala Spice Mix
Anardana Powder is the ground dried seeds of the sour Pomegranate fruit (Daru) along with pulp, grows wild in the hill slopes of the Himalayas. Used for enhancing the taste of curries and chats.
Amchoor, aamchur or amchur, also referred to as dry mango powder, is a sour and tangy fruit spice powder made from unripe green mangoes that have been sun dried and ground into a powder. It is mostly produced in India, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season. It contains many nutrients including vitamin A, E and C, iron, and antioxidants, and is used in preparing many Ayurvedic medicines.
Note: Some of these spices/powders are relatively uncommon. See pro tips below for ingredient substitutions that you might have more readily available:
- Dried mango powder can be replaced by maqui or acai powder.
- No pomegranate seed powder? Whole fruit pomegranate powder works too.
- If fresh mint leaves are not available, you can use 1/3rd the amount of dried mint instead.
- We used tellicherry peppercorns, but black pepper or any other form can be used.
- We prefer pink Himalayan salt, but many Chaat Masala recipes use black salt.
- improves digestion
- lowers blood pressure
fresh mint leaves3.375 oz95 grams
mango powder0.44 oz12 grams
pomegranate seed powder0.44 oz12 grams
garam masala powder0.3 oz8 grams
cumin seed0.15 oz4 grams
coriander seed0.2 oz5.6 grams
peppercorn0.2 oz5.6 grams
salt0.2 oz8 grams
Toast the fresh-picked mint leaves on medium heat for about 7 minutes, stirring until the water has evaporated and they turn a little crispy and discolored.
Transfer the crispy mint leaves from the pan into a mixing bowl.
Toast the Garam Masala powder for about 1 minute and add to the mixing bowl.
Toast the following ingredients separately for about 2 minutes each, stirring while over the heat: Cumin seed, coriander seed, and peppercorn.
Place all of your toasted ingredients in the bowl and mix together.
Using a mortar and pestle, spice grinder or coffee grinder, grind the mixture into a powder (It’s fine if there are bigger pieces of mint). Transfer back to the mixing bowl.
Stir in the mango powder, pomegranate seed powder, and salt.
When mint is completely dry, store inside an airtight container. It should last up to six months.
- Chaat Masala ingredient substitutions: Swap out dried mango powder for maqui powder or acai powder. Swap out pomegranate seed powder for whole fruit pomegranate powder. If fresh mint is not available, you can use 29 grams of dried mint instead.
- The mint does not have to be completely toasted dry and does not need to be ground to a fine powder, it’s fine if there are some bigger pieces of mint.
- If it is available, it is ideal to use seeds of whole variations for the pepper, cumin, and coriander as they are easier to toast than powders.
- We used tellicherry peppercorns, but black peppercorns or any other variation can be used.
- This chaat mix can be used to flavor juices, lemonades, fresh fruit, and desserts.
- Keep the finished mix in an airtight container, ideally in a dry place. It will last for months that way.