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EveryMasala

Regional blends

Chaat masala

A tart, salty, savoury powder built on amchur and black salt, shaken over snacks and fruit.

Chaat masala is a tangy seasoning for the street snacks called chaat, and for cut fruit, yoghurt and drinks. Its sourness comes from dried mango powder and its distinct smell from kala namak, a sulphurous black salt.

What goes in

Amchur: 29%29%Black salt: 21%21%Cumin: 21%21%Coriander seed: 14%14%Dried mint: 7%Red chilli: 7%14parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Toast Dry roast the cumin and coriander until they smell nutty.
  2. Step 2: Grind Cool and grind them to a coarse powder.
  3. Step 3: Blend Add the amchur, black salt, dried mint and chilli.
  4. Step 4: Grind Pass through a sieve and grind any rough bits again.
  5. Step 5: Rest Let the mixture settle for an hour so the flavours join.
  6. Step 6: Store Keep in a tightly closed jar, since black salt draws moisture.
  7. Amchur: 29%29%Black salt: 21%21%Cumin: 21%21%Coriander seed: 14%14%Dried mint: 7%Red chilli: 7%
    Finished Chaat masala, by share.

The sour and the salt

Amchur, ground from unripe dried mango, gives a clean sourness. Kala namak adds a mineral, egg-like note that many people find the signature of chaat. Roasted cumin, coriander and a little chilli round out the blend.

Variation

Some versions add dried pomegranate seed, ajwain, dried mint, fennel or asafoetida. The blend is made at home and by countless brands, and proportions vary widely from one to the next.

Where it is used

Aloo chaatFruit chaatPapdi chaatButtermilkFries

The spices in it

AmchoorThe sour note.Black saltBlack salt.CuminRoasted base.CorianderThe leaves and dried seeds of an annual Mediterranean herb used in cuisines worldwide.Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.

More on EveryMasala

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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