Chat Masala

Chat Masala, the sour and savoury finishing spice of Indian street food

Chat Masala is the secret weapon of Indian street food. It owes its unmistakable profile above all to kala namak, the black salt with its sulphurous, mineral aroma that no other ingredient can replace. We mix it in our workshop in Klingenberg am Main. The profile: a sour opening of acerola and pomegranate, a spicy heart of cumin, coriander, ajwain and asafoetida, a long, mineral finish from the kala namak. Sour, savoury and lightly hot all at once.

How to use

Chat Masala is a finishing spice and belongs on the finished dish, not in the cooking pot. Scatter it over fruit salad of mango, pineapple, guava or papaya, over Indian street food such as chaat, bhel puri and samosa, into yoghurt dips and raita, on grilled fish and seafood, over roasted chickpeas and lentils, or on raw vegetables such as cucumber, tomato and radish.

Good to know: Dose sparingly, the blend is intense and already contains salt. Add Chat Masala only just before serving so the sour, fresh aromas are preserved.

Mango chaat salad in 4 steps

1. Peel a ripe mango and cut it into cubes, finely chop a small red onion and slice a deseeded green chili into rings.
2. Mix everything with two tablespoons of fresh coriander.
3. Just before serving, add half a teaspoon of Chat Masala and the juice of a lime.
4. Toss everything gently and serve the salad as a side with grilled fish or poultry.

What's in it?

The heart of the blend is kala namak, the mineral black salt. Acerola and pomegranate seeds bring the sourness, while cumin, coriander, ajwain and asafoetida add spice. Star anise, mace, mint, cloves, cardamom, fenugreek and ginger round off the profile, and a little chili gives the fine heat.

At a glance

• Sour and savoury Indian finishing spice
• With kala namak, acerola, pomegranate and cumin
• For fruit salad, chaat, raita, fish and snacks
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For Indian curries Purple Curry fits well, for marinating and braising Tandoori Masala. Fruity heat comes from Piment d'Espelette. You will find more from the Indian kitchen in our curries and masalas collection.

Frequently asked questions

What does the word chaat or chat mean?
Chaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.

Why does Chat Masala smell so peculiar?
That comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.

What is the difference between Chat Masala and Tandoori Masala?
Chat Masala is a sour finishing spice scattered onto finished dishes, while Tandoori Masala is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.

Can I cook Chat Masala in?
Better not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.