Indian Chaat Masala

https://www.seriouseats.com/chaat-masala-spice-blend-recipe

INGREDIENTS

• 2 ½ tablespoons (12g) cumin seeds
• 1 tablespoon (5g) coriander seeds
• 1 ½ teaspoons (4g) fennel seeds
• 1 ½ teaspoons (3g) ajwain seeds
• 1 tablespoon (3g) dried mint
• 1 tablespoon (13g) kala namak powder
• 1 teaspoon (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 3 tablespoons (18g) green mango powder
• 4 ½ teaspoons (16g) tamarind powder
• 1 teaspoon (2g) whole black peppercorns
• 5 teaspoons (12g) Kashmiri red chili powder (see note)
• 1 teaspoon (2g) ginger powder

DIRECTIONS

1. In a dry sauté pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done.

2. In a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chile powder, and ginger powder. Grind to a fine powder. If using a spice grinder with a limited capacity, grind each ingredient in batches, then thoroughly combine in a small mixing bowl.

Store masala in an airtight container in a cool, dry place for up to 3 months. The masala's flavor is best the day after making, once the spices have had a chance to mingle.