Chat masala
1 servings
Ingredients
| Quantity | 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 |
Directions
INDIA
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