Chat masala

Yield: 1 servings

Measure Ingredient
1 teaspoon Cumin seeds
1 teaspoon Black peppercorns
½ teaspoon Ajowan seeds
1 teaspoon Dried pomegranate seeds
1 teaspoon Black salt
1 teaspoon Coarse salt
1 pinch Crushed dried mint
¼ teaspoon Ground asafoetida
2 teaspoons Mango powder
½ teaspoon Cayenne
½ teaspoon Ground ginger


Note: if black salt is unavailable, increase the coarse salt.

Grind the whole spices and salt to a powder, then mix in the mint, asafoetida, mango powder, cayenne, and ginger. Use with fruit and vegetable salads. Store in an airtight contianer, it will keep for 3-4 months.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 86 Submitted By DIANE LAZARUS On 02-16-95

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