Chaat masala is that secret spice mix that makes everything taste chatpata…you know, that irresistible mix of tangy, spicy, salty, and just a little funky! I toss it over fruits, parathas, chaats, or honestly, anything that needs a quick flavour lift. Sure, you can buy it off the shelf, but once you make your own at home, there's no going back. My homemade chaat masala is bold, fresh, and downright addictive - you'll find yourself making excuses to use it on everything!
Every Ramadan, the star of my iftar table is fruit chaat sprinkled with homemade chaat masala - tangy, spicy, and absolutely addictive. I love sprinkling it generously over diced apples, bananas, and oranges.
If you're planning your iftar menu, make a small jar of homemade chaat masala and try it on your fruit salad or even a chickpea chaat. Trust me, your iftar table will never feel complete without that sprinkle of magic!
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🛒Ingredient Notes
Chaat masala powder is a tangy, spicy Indian seasoning that brings instant "zing" to any dish. It's a mix of earthy spices, such as cumin and coriander, with the signature tang from amchur (dry mango powder) and a hint of sulfurous depth from black salt. The balance of these flavours is what makes chaats - like pani puri, fruit chaat, or papdi chaat - so irresistible!
To make the perfect chaat masala, you'll need:
- Coriander seeds - for a warm and citrusy flavour.
- Cumin seeds - for a warm and earthy flavour.
- Black peppercorns - for a sharp and hot flavour.
- Dry mango powder - for tanginess and sourness.
- Fennel seeds - for a slight sweetness with herbal notes.
- Black salt - for the signature pungent, tangy and smoky flavour.
- Table salt - Balances the flavours.
- Dried red chillies or chilli flakes - Brings the heat.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
💡Serving Suggestions
This spice mix is incredibly versatile. Here's how I use it:
- Sprinkle over fruit salads, boiled eggs, or fries for a tangy twist.
- Mix into raitas or yoghurt dips for extra depth.
- Add a pinch to lemonade or soda for a refreshing kick.
- Season grilled veggies, chickpeas, kebabs or paneer with it before serving.
- Sprinkle over parathas
Basically, if a dish feels "a bit flat," chaat masala will save it!
☝️Recipe FAQS
Yes, but whole spices have a fresher, stronger flavour. If using ground spices, just mix everything well.
No, chaat masala has a tangy, salty, and spicy profile, while garam masala is warm and earthy with no tanginess.
Yes - making your own gives you full control over the ingredients (especially salt levels and hidden additives). It also means you're using fresh spices right away, which tend to retain more flavour and aroma than many pre-packed blends.
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❄️Storage
Store this chaat masala in an airtight container in a cool, dry place. It stays fresh for up to 6 months, but for the best flavour, use it within 3 months. Avoid moisture exposure to prevent clumping, so make sure to use a dry spoon.
🍲Recipes that use Chaat Masala
Looking for recipes where you can use this? Try these:
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📖 Recipe Card
Homemade Chaat Masala Recipe
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon dry mango powder
- ½ tablespoon fennel seeds
- ½ tablespoon black salt
- ½ tablespoon table salt
- 2 dried red chilies, or 2 teaspoon chili flakes
Instructions
- Add all ingredients to a spice or coffee grinder and blend until fine and smooth.
- Pour into a clean, airtight jar and keep in a cool, dry spot.
Notes
Give this homemade chaat masala a try and see how it transforms your everyday meals! Sprinkle a little on your next snack and let me know what you think in the comments - I'd love to hear your favourite way to use it
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