Authentic Chaat Masala Recipe – Cumin, Amchoor & Anardana Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chaat Masala Recipe – Cumin, Amchoor & Anardana Blend

Hey everyone! If you’ve ever wondered what gives that incredible tangy, spicy, and slightly sweet kick to Indian street food – chaat – then you’re in the right place. Today, I’m sharing my go-to recipe for homemade Chaat Masala. Honestly, once you make your own, you’ll never go back to store-bought! It’s so much fresher and you can totally customize the spice levels to your liking.

Why You’ll Love This Recipe

This Chaat Masala recipe is a game-changer. It’s surprisingly easy to make, requiring just a handful of ingredients and minimal effort. Plus, the aroma while toasting the spices is just heavenly! Making your own blend means you control the quality and freshness, and trust me, that makes all the difference. You’ll be sprinkling this on everything – fruit, snacks, and of course, all your favorite chaats.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tbsp cumin seeds
• 2 tbsp dried green mango powder (amchoor)
• 1 tbsp dried pomegranate seeds (anardana)
• 1.25 tsp black salt powder (kala namak)
• 0.25-0.5 tsp red chili powder (adjust to taste!)
• 0.25 tsp black peppercorns
• 0.75 tsp cane sugar
• 0.25 tsp garam masala

(Yields approximately 42 grams / ¼ cup)

Ingredient Notes

Let’s talk about these spices – getting the right ingredients is key!

Cumin Seeds: Selecting & Toasting for Maximum Flavor

Cumin seeds are the base of this masala. Look for seeds that are a rich, golden-brown color. Toasting them is crucial – it unlocks their aroma and flavor. I always toast mine in a dry skillet over medium heat for 2-3 minutes, until they become fragrant. Keep a close eye on them, as they can burn quickly!

Amchoor (Dried Green Mango Powder): Regional Variations & Uses

Amchoor is what gives Chaat Masala its signature tang. You can find it at most Indian grocery stores. The quality can vary, so smell it before you buy – it should have a bright, fruity scent. My grandmother always used a slightly coarser grind of amchoor, which I love too!

Anardana (Dried Pomegranate Seeds): A Tangy Secret

Don’t skip the anardana! These little seeds add a unique fruity tartness that complements the amchoor beautifully. They’re often available whole or powdered. I prefer using the whole seeds for a bit more texture.

Kala Namak (Black Salt Powder): The Sulphurous Kick

Kala namak is a bit of an acquired taste, but it’s essential for authentic Chaat Masala. It has a distinctive sulphurous aroma that adds a savory depth. A little goes a long way, so start with the amount listed and adjust to your preference.

Red Chili Powder: Adjusting the Spice Level

I like a mild kick, so I usually use about ¼ tsp of red chili powder. But feel free to increase it to ½ tsp (or even more!) if you like things spicier. Kashmiri chili powder is a great choice for color and mild heat.

Black Peppercorns: Freshly Ground vs. Pre-Ground

Freshly ground black peppercorns have a much more vibrant flavor. If you have whole peppercorns, definitely grind them yourself! Otherwise, pre-ground will work in a pinch.

Cane Sugar: Balancing the Flavors

Just a touch of cane sugar helps balance the sourness and spice. You can substitute with regular sugar if needed, but I find cane sugar has a lovely subtle molasses flavor.

Garam Masala: Choosing a Quality Blend

Garam masala blends vary widely. Choose a good quality blend that you enjoy the flavor of. I like one that’s heavy on cardamom and cloves.

Step-By-Step Instructions

Alright, let’s get cooking! It’s more like… spice blending, really.

1. First, toast the cumin seeds in a dry skillet over medium heat for 2-3 minutes, until fragrant. Let them cool completely. This is a really important step, don’t rush it!
2. Once the cumin seeds are cool, add all the ingredients – toasted cumin seeds, amchoor, anardana, kala namak, red chili powder, black peppercorns, cane sugar, and garam masala – to a spice grinder.
3. Grind everything into a fine powder. It might take a minute or two, depending on your grinder. You want a consistent, powdery texture.
4. Transfer the Chaat Masala to an airtight container. And that’s it! You’ve just made your own amazing Chaat Masala.

Expert Tips

• Cooling is Key: Make sure the cumin seeds are completely cool before grinding. Otherwise, the heat can affect the flavor.
• Pulse, Don’t Overgrind: When grinding, use a pulsing motion to avoid overheating the spices.
• Taste Test: Don’t be afraid to taste and adjust the seasoning as you go!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustment: As mentioned, adjust the red chili powder to your liking.
• Festival Adaptations (Diwali, Holi): I love making a big batch of this around Diwali and Holi to have on hand for all the festive snacks. My friends and family always ask for it!

Serving Suggestions

Sprinkle Chaat Masala on:

• Fruit chaat (fruit salad)
• Sev puri and other chaats
• Popcorn
• Roasted vegetables
• Yogurt
• Even on a simple plate of sliced mangoes!

Storage Instructions

Store your homemade Chaat Masala in an airtight container in a cool, dark place for up to 8 weeks. The flavor will be best within the first few weeks.

FAQs

What is Chaat Masala used for?

Chaat Masala is a versatile spice blend used to add a tangy, spicy, and savory flavor to Indian snacks, fruits, and dishes. It’s a staple in Indian cuisine!

Can I adjust the sourness of the Chaat Masala?

Absolutely! Adjust the amount of amchoor and anardana to control the sourness. Start with the amounts listed and add more to taste.

What’s the best way to grind the spices for Chaat Masala?

A spice grinder is ideal. If you don’t have one, you can use a clean coffee grinder (make sure it’s thoroughly cleaned afterwards!).

How long does homemade Chaat Masala stay fresh?

Homemade Chaat Masala will stay fresh for up to 8 weeks when stored in an airtight container in a cool, dark place.

Can I use lemon juice instead of Amchoor?

While you can use lemon juice in a pinch, it won’t give you the same authentic flavor as amchoor. Amchoor has a unique fruity tang that lemon juice lacks.

Enjoy making your own Chaat Masala! I hope this recipe brings a little bit of Indian street food magic to your kitchen. Let me know in the comments how it turns out for you!