Chaat Masala spice blend

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Chaat Masala

Chaat Masala is the quintessential Indian spice blend, a tangy condiment that perks up the flavours of salads, legumes, fruit, grilled fish and meats, potatoes and other vegetables. In other words it is pretty much an all purpose Indian seasoning. Curries salted with Chaat Masala will develop a deliciously authentic flavour and fragrance. Chaat Masala can be used either before or after cooking or used in place of regular salt. In India, chaat refers to both a spice blend and a salad that uses the spice blend. Indian markets sell pre-mixed chaat masalas that are quite good and ready to use. Or, make your own custom blend.

We are including two recipes for chaat masala, the first is quite simple and excludes asafoetieda, Asafoetieda is a pungent spice that smells of sulfur and may be too much for western noses unaccustomed to it. If you can't find black salt, leave it out. There is no substitute for this unusual, smoky tasting form of rock salt. Though it's called black salt, it actually is more of a pinkish colour when pulverized. Amchur, is dried powdered mango that adds the tartness to chaat. It's a handy ingredient for any recipe when you want to add a bit of fruity tartness without additional liquid. The second recipe shows a more extensive list of ingredients to give you some ideas on how to create your own combination. By all means play with the ingredient amounts to reach the balance of sour, salt, and piquancy that suits your personal taste.

Chaat Masala Recipe 1
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Ingredients
2 tablespoons cumin seeds
1 1/2 teaspoons fennel seeds
1 teaspoon mint
1 tablespoon amchur (mango powder)
1 tablespoon black salt
1 teaspoon cayenne pepper
1/4 teaspoon ground ginger

Preparation
Toast and grind cumin and fennel seeds and combine with remaining ingredients. This mixture can be refrigerated and stored in a jar with a tight fitting lid.

Chaat Masala Recipe 2
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Ingredients
4 teaspoons amchur powder
3 teaspoons roasted cumin seeds, ground
3 teaspoons ground black salt
1/2 teaspoon ground black pepper
1 pinch asafetida powder
1 teaspoon garam masala
1 teaspoon roasted coriander seeds, ground
1/2 teaspoon ground ginger
1/2 teaspoon roasted fennel seeds or anise seed, ground
1/2 teaspoo ajwain
1/4 teaspoon ground dried mint
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Preparation
Toast and grind cumin and fennel seeds and combine with remaining ingredients. This mixture can be refrigerated and stored in a jar with a tight fitting lid.

Cucumber & Tomato Chaat Salad
This Indian salad punches up a meal with its tart and tangy taste and its crisp, crunchy texture. It makes an ideal partner to dal, naan, raita, and curry dishes. Or serve it alongside western favorites - roast chicken, barbecued ribs, or chili con carne. It uses no oil, so it's low in fat but high in flavour.

Ingredients:
1 small cucumber
1 tomato
1/2 small red onion
1 to 2 tablespoons chopped cilantro
1/4 to 1/2 teaspoon finely chopped peeled, fresh ginger
1/8 teaspoon toasted cumin seeds
2 tablespoons fresh lime juice
1 teaspoon chaat masala
salt
pepper

Preparation:

If the cucumber is unwaxed, use it whole; if waxed, peel before using. Slice the cucumber into quarters lengthwise, then cut across the strips into 1/4-inch pieces.

Dice the tomato. Chop the red onion.

Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve.

About five minutes before serving, toss the salad with the chaat masala and lime juice. Season to taste with salt and pepper and serve.

Toasting Cumin Seeds: To toast cumin seeds, heat a small, dry skillet on medium heat until hot. Add the seeds and shake the pan. The seeds cook almost instantly, releasing their aroma. Within a few seconds, as soon as you smell their fragrance, turn off the flame, shake the pan again, and pour the seeds out of the pan. Be careful not to overcook the seeds or they'll turn bitter (if this happens, throw them out and start again). I usually toast a teaspoon or so at a time for use in other dishes that day or week, but they do lose their flavor quickly.

Fruit Salad Chaat.
This mixed fruit salad may have its roots in India, but its bright, clear flavors complement everything from Mexican morning migas to Korean pul kogi. As with any fruit salad, go with what's fresh and in season. Bananas, kiwi fruit, mangoes, coconut, oranges, and pomegranate all work well. Because fruits vary in sweetness and tartness, be sure to adjust the amount of sugar and chaat masala to taste. Serve the salad as a side dish, on shredded lettuce, or as a light, refreshing dessert.

Ingredients:
1 tablespoon fresh lemon juice
2 teaspoons chaat masala
2 teaspoons sugar, or to taste
1 tangerine, peeled
1 apple, preferably Granny Smith
1 pear
1 to 2 teaspoons chopped fresh mint (optional)

Preparation:
In a mixing bowl, combine the lemon juice, chaat masala, and sugar, stirring to dissolve.

Divide the tangerine into sections, then cut each section into 3 or 4 small pieces, removing the seeds as you go. Dice the apple and pear.

Add the fruit and mint to the bowl and stir gently until mixed. Chill 10 to 30 minutes to allow the flavors to mingle. The salad will keep at least one day.

Makes 4 servings

Tandoori Chicken Chaat

Ingredients:
3 cups tandoori chicken, shredded
2 tbsp lemon juice
1 tbsp oil
1/2 cup raw green mango, diced
1/2 cup onions, finely sliced
1/2 green capsicum, sliced
1 tomato, cut into quarters, deseeded, then sliced
2 tsp green chillies, chopped
3 tbsp coriander leaves, chopped
2 tsp chaat masala
1/2 tsp red chilli powder
1 tsp ginger, julienned
salt to taste

Preparation:
Mix together the lemon juice with salt, chilli powder and oil. Keep aside.

In a bowl, mix the raw mango, onions, capsicum, tomato, green chillies, coriander leaves, chaat masala, the shredded chicken. Add the lemon dressing made above and mix well.

Remove to a serving bowl and serve garnished with ginger.