Chaat masala is a tangy, salty, tart, and flavorful combination of several Indian staple spices mainly used in various Indian street foods. So, we are ready to share our special, irresistibly delicious chaat masala recipe to try at home!

This spice blend can be compared to what you buy from the store. But, it can also be better than any of that since it does not contain additives or preservatives. You’ll only need some pantry essentials to put this together in your kitchen. So, let’s get into mixing!

Follow up on this link and see our comprehensive article to get enlightened about chaat masala and its ingredients.

Simple Homemade Spicy Chaat Masala Recipe!

5 from 1 vote

Recipe by SpiceRally

Servings

Cup

Prep time

minutes

Cooking time

minutes

Total time

minutes

We all love homemade spice blends for a specific reason– freshness and quality assurance! Our version of this flavor-loaded chaat masala is all you need whenever you need to include exceptional Indian street food in your family meal.

Cook Mode

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Spices & Herbs

2 tbsp 2 Coriander seeds
1/4 Cup 1/4 Cumin seeds
1/2 tsp 1/2 Ground ginger
1 tbsp 1 Ground black pepper
1/4 tsp 1/4 Ground nutmeg
1/2 tsp 1/2 Ground cloves
1/2 tsp 1/2 Red chile powder
3 tbsp 3 Dried mint leaves
1/2 tsp 1/2 Asafoetida
Other ingredients
1/4 Cup 1/4 Dry mango powder
1 tsp 1 Sea salt
1/2 tsp 1/2 Light brown sugar
Equipment
1 1 Saucepan
1 1 Wooden Spatula
1 1 Plate
1 1 Spice grinder/ Food processor
1 1 Kitchen towel/ paper towel
1 1 Fine mesh sieve
1 1 Air-tight container

Directions

Keep the saucepan over medium-low heat and add the coriander and cumin seeds. Dry-roast these two spices until they turn aromatic. Remove from the pan and transfer them to the plate to cool down.
While the pan is still hot, add all the ground spices (nutmeg, ginger, black pepper, red chile powder, cloves, mint, and asafoetida) to it and allow them to roast with the existing heat of the pan. You need to roast them slightly until they emit a subtle fragrance.
Transfer them to the same plate with coriander and cumin. Leave all the spices on the plate, allowing them to cool down completely.
In the meantime, wipe the jar of your spice grinder/ food processor until well-cleaned using the kitchen towel/ paper towel.
Once all the ingredients are cooled down, put them in the jar of your grinder/ food processor along with the dry mango powder, sugar, and salt. You can work in batches if you have a small jar.
Grind everything until all the ingredients are well combined to a fine powder.
Run the mixture through a fine mesh sieve and re-grind any large lumps. Add it to the masala mixture and mix well.
Use immediately with your recipes, or store this chaat masala in an air-tight container until you need it.

Tasty Notes and Suggestions by SpiceRally

Feel free to use cayenne pepper powder or paprika instead of red chile powder in this recipe.
Although we have used salt and sugar to balance out the flavors of this mixture, you can entirely skip them or adjust their amounts as desired.
If you can’t find dried mint but have fresh mint, roast them over low flame for a few minutes until crispy and aromatic before grinding it with the rest of the spices.
You can keep this homemade chaat masala fresh and flavorful for up to 6-8 weeks when stored in a well-fitting glass container in a cool, dark, dry place in your pantry.
Use a dry spoon each time you scoop the content out of the container.