Chat masala (indian spice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seed |
| 1 | teaspoon | Black peppercorns |
| ½ | teaspoon | Ajowan seed |
| 1 | teaspoon | Pomegranate seeds |
| 1 | teaspoon | Black salt |
| 1 | teaspoon | Coarse salt |
| 1 | pinch | Dried mint flakes; heavy pinch |
| ¼ | teaspoon | Ground asafetida |
| 2 | teaspoons | Mango powder |
| ½ | teaspoon | Cayenne pepper; ground |
| ½ | teaspoon | Ground ginger |
Directions
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
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@...> on Jan 7, 1998