Chaat Masala is a basic South Asian spice blend that originated in the Indian subcontinent. It often contains cumin, coriander, and other spices. But more importantly for most of us, it tastes fantastic!
I created this homemade spice blend recipe for Chaat Masala totally by accident, and now it’s a surprising family favorite.
I just love making homemade seasoning blends like:
Taco Seasoning
Best Basic Chili Powder
Cinnamon Sugar
Dorito Seasoning
Herbes de Provence, and
Vegetable Broth Mix. But this one, Chaat Masala is hands down our family’s favorite.
In fact, I haven’t made it for a long long time, since we had a bunch of spices given to use that I wanted to use up, and my husband has been begging for it for months. He was so happy to hear that I made a bunch of it today in order to get a proper photo on this photo — finally :).
Anyhow, there is a fun story behind this spice blend.
How this Chaat Masala Recipe Came to Be
Sometimes great recipes come as the result of a kitchen faux pas. This is a case in point.
A few years ago I tried a new recipe for an Indian dish that looked really promising.
It turned out to be a complete flop. Except for the spice mix that came with it.
It was delicious!
We typically don’t waste food around here, so I think we ate the “botched dish,” but it wasn’t with any pleasure for sure.
The spice blend on the other hand, we started sprinkling on literally almost EVERYTHING!
I realized after the fact that I had measured the spice ingredients incorrectly. I made a triple or quadruple batch of the recipe because I tend to do almost everything in bulk, but didn’t do the correct calculations of the spices, so the proportions were not what they were supposed to be.
But the result was something that has been on our kitchen table everyday since! We put it on almost everything — I even have a “no pepper added” version for our youngest who has a very low tolerance for spiciness.
In India, there are a number of spice mixes that are as individual as each family. Curry would be one example, and chaat or garam masala would be another. Masala means “spice mix”. I am really proud of this “mixtake.” We even once had an Indian family over for dinner and the wife asked me for this Chaat Masala recipe!
Now, THAT was a compliment!
I mix up to 16 or more batches of this at a time since we love it so much.
But then, I do almost everything in bulk, including baking in bulk.
We literally have it on our table all the time (except for the past months as mentioned above) with pepper and salt and either our Moroccan Vinaigrette or our 5-Ingredient Salad Dressing. It is one of our condiments of choice.
This dish a “must have sprinkle” for my Most Requested Recipe – Pakistani Beef Curry (w/ vegan option). I guarantee that you’ll love the combination, and for sure add the Moroccan Carrots on the side.
It’s our favorite dish combination to serve for company.
I used to purchase ground spices but over the past years have graduated to grinding my own coriander and cumin, and even our own pepper. The flavor is so much better and you can purchase your spices in bulk and save money without worrying about your spices losing flavor since the whole spices stay fragrant for much longer than the ground versions.
Our Family's Favorite Spice Blend - Chaat Masala
Ingredients
- 1 1/3 Tbsp ground cumin
- 2 2/3 tsp ground coriander
- 1 1/3 tsp pepper
- 2 tsp salt
Instructions
- Place all ingredients in a bowl or jar.
- Mix well.
- Store in an airtight container.
- Sprinkle on your veggies, main dishes, rice, pasta dishes...everything...and enjoy!
How about you?
Have you ever had Chaat Masala?
Would you know what I could use instead of the salt(I’m on a salt free diet). I think that your recipe looks really intriguing and would like to use it except for the salt.
Hmmm…what do you normally use instead of salt? Have you looked into using natural salt only?
Hello, I have learnt the steps to make chaat Masala. Thank you very much. But I will like you to teach me mixture of more food seasoning because I am so passion about cooking and I will like to make it a business in a long run. Having my own restaurant by the grace of God.
Thank you
Adrienne, I’ve posted twice under ‘reply’ to your question about the mason jar. They haven’t showed up here. I also did an email ‘reply to sender’ in answer to your email and got a ‘Mailer Daemon – Failure Notice’. There was great info, including vid links 🙁 Am sending this as a regular comment and not a ‘reply’ under a comment.
Oooooooooooo! Thanks Adrienne! Will be making this and gifting it as well. For those that do not have a spice grinder, the Magic Bullet (or knock off like I have) does the trick. Recently though I bought a spice grinder (at Aldi, for $12/$13) just for that purpose. I rather like the thought of the stainless steel bowl in the second link (Secura Electric) as no possibility of flavor transfers, BUT I’ve not experienced flavor transfers from using the magic bullet knock off. Also I’ve seen where a mason jar fits the the magic bullet in which case no flavor transfer from using glass. Haven’t tried to see if it fits, but will do so soon.
I would love to know about the mason jar! Is the Magic Bullet BPA free? I know that that doesn’t always mean safe but I would like to know if it’s polycarbonate like the Vitamix at least.
Adrienne. I did a little google search and this is what I found, consistent with what I had heard. I’ll go out and buy a regular mason jar to try it out on mine, AND I also have a 450 watt standard blender. The blender statement is explained next. I hope this info helps someone 🙂 (no hyperlink, copy & paste 🙁
1) Not just mason jars. For instance, Classico Pasta Sauces actually come in Mason Jars; Mrs. Renfro’s salsas and relishes…
2) Magic Bullet made their containers BPA free beginning October 2010.
3) Doesn’t every kitchen have a standard blender? Home made ‘magic bullet’ by using your blender and mason jar. https://www.primermagazine.com/2011/learn/homemade-magic-bullet-using-a-mason-jar-with-your-blender
4) I’ve seen where a regular standard blender has the same size screw blade attachment as the regular mouth mason jars. 2 min video toward bottom of page shows how (https://virtualproverbs.blogspot.com/2014/01/how-to-use-your-blender-as-fruit-or.html) AND blenders usually have more power than the regular Magic Bullet.
Thanks for sharing! I do think that I saw videos recently of that final option causing breakage and injury so I wouldn’t personally recommend it but it’s an interesting idea. Thanks again!
This is the 3rd time I’ll have attempted a reply. I don’t see them here. I also tried responding directly from your email (reply to sender) and got a “Mailer-Daemon Failure Notice.” Strange though, yesterday I saw them here awaiting approval. Now, they are not here. ::sigh:: So, if they all show up at the same time, choose to delete 🙂
I think they all went through–did I miss one? Sorry for the late reply — your comment got buried. Thanks for reading!
It’s very good. How did you come up with the ingredients?
I used a recipe in a cookbook and made a mistake with the proportions but we loved it so we kept making it this way! Thanks!
I am going to try this, but this is not a Chat Masala it is missing amchoor powder and black salt that gives it that unique taste. Also I like to add to a chat masala either tantric acid or pomegranate seeds. Actually if you exclude the pepper and salt this is my coriander and cumin mix 2:1 ratio that is in my masala dabba box beside my stove. I still think that your spice mix will be a nice addition to my table so thank you for sharing.
I hope you like it if you try it. Interesting that you state that it needs those ingredients. I guess the cookbook where I got the initial recipe was wrong as well :)?
Kevin, Did you mean to write “2:1 ratio?” If there are 1 1/3 Tablespoons of cumin powder and 2 2/3 Teaspoons of coriander powder, isn’t it more like 3:2 ratio cumin/coriander?
Adrienne, do you use this in place of garam masala in recipes or is that a different blend of spices? I’m a little confused about whether they are the same thing or different. Thanks!
Tina
Hi Tina. They are different but you could sub if you like. I like this better than garam, myself. Thanks!
Garam masala is different – it also has cinnamon, cloves, cardamom, bay leaves etc. There are many versions of garam masala.
Also, a suggestion for the chaat masala – try adding a teaspoon of dried mango powder (amchur) to the mix.
Chop up a bunch of veggies (e.g. peppers, onions, eggplant, mushrooms, okra, etc) into inch-sized pieces, drizzle with oil and the chaat masala (the one with amchur), broil in an oven for about 20 minutes until the veggies are very slightly charred. (optional) – before serviing, squeeze a dash of lime/lemon juice.
Yes, I did know that it’s different. Nice suggestion – I should try that! Your dish recommendation sounds lovely.
is coriander parsley-like in flavor?
I dont think ive ever had it and I DO have dried parsley lol
I think it’s more citrus-ey and nutty. Coriander is either leaf as cilantro or seed that is ground and that is what you use for this recipe. The cilantro leaf is referred to as “Chinese parsley”. Many think it tastes like soap. Here’s a post on it: https://wholenewmom.com/whole-new-budget/cilantro-and-coriander-store-herbs/
this has got to be the most basic spice blend i’ve ever seen {expletive deleted by blog owner} like, you built that up so much, and then it’s just cumin, coriander and a bit of salt & pepper. lol.
Hi Harry. Well, I think it’s all in the proportions :). Our Indian friends sure thought it was great. Please refrain from using expletives on my site in the future – thank you!
I make most of my own spice and seasoning blends. Besides saving money, I like being able to adjust the spices to our tastes. I also don’t like all those nasty little “extras” that you get in so many commercial blends. This sounds really great and easy to make. You’re doing your kids a HUGE favor introducing them to exotic spices and international cuisines. I always gave my kids the same (healthy) food as the adults. They appreciate so many foods and tastes now as adults.
The extras are for sure not good – and I completely agree with you on the exotic foods – thanks!
This sounds womderful! Can you recommend a method or gadget for grinding spices? Thanks in advance for any input.
Sure – are you looking for electric or not?
I have a morter and pestle so I guess maybe something electric?
I just got these recommendations from others. My grinder bit the dust so I will probably try one of these:
– https://amzn.to/1APq01F
or
– https://amzn.to/1r9lACK
Hope that helps! I am thinking the first one looks better.
Every day I keep learning new recipes. Today I’ve got to know about the chat Masala.. Thanks for sharing
You are welcome!
Grinding your own spices is definitely the way to go, takes only a few minutes and the flavor and aroma is much better. Thanks Adrienne for the chat masala recipe, I always have these spices on hand, and it would definitely go with a lot of different dishes. Easy thing to do.
Even whole spices if they are a little older still are fragrant and flavorful. I found cardamom, and coriander that I had forgotten about and ground it for the heck of it, and they were fragrant, and the flavor still much more pronounced and intense. Not that you want to make a habit of forgetting about things in your cupboard….
Joanne
I have that habit too, Joanne :). I hope you enjoy it!!
For the cumin, is it 1 1/3 tablespoons or teaspoons?
I made it more clear – hope you like it!
Hi! I’m always looking for new spice mixes. I’m just wondering if you could give me some examples of what you use this on? Thanks!
Oh, and what is the “no pepper added version”? Do you just not add the pepper or are the other ingredients different/changed too?
I just don’t add the pepper…
Pretty much everything. Did you see my Pakistani Curry recipe? We put it on the Moroccan Carrots, all veggies–pretty much anything. There are few recipes that it doesn’t go with.
Adrienne. . . your are right about Chat Masala. I have nearly finished using up my first large batch and will make a much larger one next time. It is an outstanding spice. I even use it sprinkled on top of Moroccan Vinaigrette when I want to take that one further. Thanks for the tastes. . .
You’re so welcome, Vern! We do the same thing. Chat Masala and the Moroccan Vinaigrette are on our table all the time. My kids say, “Please pass the Morock!” and “Pass the Chat, please!”
A little confused, what is ‘pepper’? Black pepper? Red pepper…?
Black pepper. Typically that is the standard if a recipe just says “pepper” but I should maybe add that to the post :-). Thanks for stopping by!
I love making spice mixes…especially to replicate my favorite…Tazo’s Organic Chai. I’m not sure why your’s is called Chat Masala instead of Chai? Is it because it’s not the usual chai flavors? I’ll have to mix yours up and give it a try. What I love about Chai Masala is the added black pepper, which some brands don’t include.
Hi Susan,
From what I understand, chai masala is for making tea. My seasoning is for food. I found it as part of an Indian recipe, but when I mixed it up I did it wrong – and it turned out great! I hope you enjoy it!
I love going to Central Market and buying only as much spice as I need for whatever special think I am cooking – gotta look into getting the ingredients for this next time I am there. Thanks!
You’re welcome, Gina!
Hey Adrienne, I just got through mixing some of this up and made a quick scrambled egg to test it out on. I thought it was great! I shared with my one year old son (whom we have taught some very basic sign language to) and he kept signing “more, more”! So I’m pretty sure that he liked it too! 🙂
Yea – I am so glad you all liked it! We think it’s pretty great too!