1 teaspoon cumin seed
1 teaspoon black peppercorns
1/2 teaspoon ajowan seed
1 teaspoon pomegranate seeds
1 teaspoon black salt
1 teaspoon coarse salt
1 pinch dried mint flakes; heavy pinch
1/4 teaspoon ground asafetida
2 teaspoon mango powder
1/2 teaspoon cayenne pepper; ground
1/2 teaspoon ground ginger
Directions: How to Cook Chat Masala (Indian Spice)
A fresh-tasting, sourish preparation used with fruit and vegetable salads. If you are unable to find the black salt, simply increase the amount of coarse salt.
Grind the whole spices and salt to a powder, then mix in the mint, asafetida, mango powder, cayenne and ginger.
NOTES : The blend will keep for 3-4 months stored in an airtight container.
Recipe by: Ron West
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