Chat Masala (Indian Spice)
indian, mix, spice
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon ajowan seeds
1 teaspoon dried pomegranate seeds
1 teaspoon black salt
1 teaspoon coarse salt
1 good pinch of crushed dried
1 mint leaves
1/4 teaspoon ground asafetida
2 teaspoon mango powder
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
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. The blend will keep for 3-4 months stored in an airtight container.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe By : Jill Norman * Web File 4/97
From: Peggy Morgan Date: 18 May 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings