Recipe - Chat Masala (Indian Spice)

1 teaspoon Cumin seed
1 teaspoon Black peppercorns
One half teaspoon Ajowan seed
1 teaspoon Pomegranate seeds
1 teaspoon Black salt
1 teaspoon Coarse salt
1 pn Dried mint flakes; heavy
pinch
One fourth teaspoon Ground asafetida
2 teaspoon Mango powder
One half teaspoon Cayenne pepper; ground
One half teaspoon Ground ginger

A freshtasting, 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.

NOTES : The blend will keep for 34 months stored in an airtight
container.

Recipe by: Ron West

Posted to BakeryShoppe Digest V1 #491 by Ron West ronwest@bigfoot.net on
Jan 7, 1998