Chaat masala

Name: Chaat masala
Cuisine: Pakistani
Ingredients: 1 tsp ground anardana (dried pomegranate); 1 tsp black peppercorns (optional); 1–2 dried red chillies; 1 tsp ground anardana (dried pomegranate); 1½ tbsp amchoor (dried mango powder); 1½ tbsp amchoor (dried mango powder); 1 tbsp kalanamak (black salt); 1 tbsp kalanamak (black salt); 2 tbsp dry-roasted cumin seeds

Preparation info

Difficulty
Easy

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

A piquant blend that can transform the dullest dish to a heightened flavour experience: use it on eggs, lentils or even atop a cheese toastie. Store in an airtight jar for up to 3 months.

Ingredients

Grind together in a dry spice grinder

2 tbsp dry-roasted cumin seeds
1 tbsp kalanamak (black salt)