How to Make Chaat Masala & Indian Spice Mix Recipe

A favorite in Indian kitchens, this spice blend has a number of incredibly tasty uses, including flavoring juices!

chaat masala spice blend

Ingredients

fresh mint leaves 3.375 oz 96 g 95 grams
mango powder 0.44 oz 12 g 12 grams
pomegranate seed powder 0.44 oz 12 g 12 grams
garam masala powder 0.3 oz 9 g 8 grams
cumin seed 0.15 oz 4 g 4 grams
coriander seed 0.2 oz 6 g 5.6 grams
peppercorn 0.2 oz 6 g 5.6 grams
salt 0.2 oz 6 g 8 grams

Directions

  1. Toast the fresh-picked mint leaves on medium heat for about 7 minutes, stirring until the water has evaporated and they turn a little crispy and discolored.

  2. Transfer the crispy mint leaves from the pan into a mixing bowl.

  3. Toast the Garam Masala powder for about 1 minute and add to the mixing bowl.

  4. Toast the following ingredients separately for about 2 minutes each, stirring while over the heat: Cumin seed, coriander seed, and peppercorn.

  5. Place all of your toasted ingredients in the bowl and mix together.

  6. Using a mortar and pestle, spice grinder or coffee grinder, grind the mixture into a powder (It’s fine if there are bigger pieces of mint). Transfer back to the mixing bowl.

  7. Stir in the mango powder, pomegranate seed powder, and salt.

  8. When mint is completely dry, store inside an airtight container. It should last up to six months.

Pro tips

  • Chaat Masala ingredient substitutions: Swap out dried mango powder for maqui powder or acai powder. Swap out pomegranate seed powder for whole fruit pomegranate powder. If fresh mint is not available, you can use 29 grams of dried mint instead.

  • The mint does not have to be completely toasted dry and does not need to be ground to a fine powder, it’s fine if there are some bigger pieces of mint.

  • If it is available, it is ideal to use seeds of whole variations for the pepper, cumin, and coriander as they are easier to toast than powders.

  • We used tellicherry peppercorns, but black peppercorns or any other variation can be used.

  • This chaat mix can be used to flavor juices, lemonades, fresh fruit, and desserts.

  • Keep the finished mix in an airtight container, ideally in a dry place. It will last for months that way.

  • If mint stems are tender and green, you can use them as well as the leaves!