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Chaat Masala Indian Spice Blend

Chaat Masala Indian Spice Blend is a traditional Indian recipe for a curried offal terrine made from pigs' trotters for the gelatine and springbok legs/shanks for the meat. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chaat Masala Indian Spice Blend.

prep time

5 minutes

cook time

10 minutes

Total Time:

15 minutes

Makes:

14 tbsp

Rating:

Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes

The black Himalayan salt gives this spice blend a funky almost smoky flavour. Green mango powder and tamarind powder lend a tartness along with fruity flavours. The Kashmiri red chilli powder lend a rich red colour rather than chilli heat (think paprika but with more colour). In this recipe the spices are toasted individually to lend even more flavour to the final spice blend.

Ingredients:

2 ½ tbsp cumin seeds
1 tbsp coriander seeds
1 ½ tsp fennel seeds
1 ½ tsp ajwain (bishop’s weed) seeds
1 tbsp dried mint, crumbled
1 tbsp kala namak (Himalayan black salt) powder
1 tsp fine sea salt
3 tbsp amchur (green mango) powder
4 ½ tsp tamarind powder
1 tsp whole black peppercorns
5 tsp Kashmiri red chilli powder
1 tsp ground ginger

Method:

Place a small frying pan over medium high heat. Working with one spice at a time dry roast the cumin, coriander, fennel and ajwain seeds for abut 90 seconds each until just warm and fragrant. Take care not to burn the spices, as this will led an unpleasant, bitter note to the final mixture. As each spice is done turn out onto a plate to cool.

Combine all the toasted spices in a coffee or spice grinder along with the mint, black salt, sea salt, amchur powder, tamarind powder, black peppercorns, Kashmiri chilli and ground ginger. Render to a smooth powder then tip into an air-tight tin or jar.

The flavour is best the day after making, but it will keep for up to a month if stored in a cool, dark, cupboard.