Chaat masala

Chaat masala

What it is

The name comes from chāt, to lick — the blend belongs to street food eaten standing up off a leaf plate. Its backbone is amchur, green mango dried and ground, together with kala namak, a black salt whose sulphur smell reads as boiled egg in the jar and as pure sourness on the tongue.

In the kitchen

Never cook it. Heat flattens the amchur within seconds, so keep the jar on the table and dust it over cut fruit, fried potato or yoghurt at the last moment.

Goes with

Mango Potato Yogurt Cucumber Chickpeas Lime Cilantro / Coriander Watermelon

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