Meal Prep · Indian
Homemade Amchur Masala Blend
A zesty and tangy Indian spice blend featuring the unique flavor of dried mango powder.
Ingredients
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Step-by-step- In a dry pan over medium-low heat, gently toast the coriander seeds, cumin seeds, black peppercorns, and fennel seeds until fragrant, about 3-5 minutes. Be careful not to burn them.
- Remove the toasted spices from the pan and spread them on a plate to cool completely. This step is crucial for achieving a fine powder and preventing clumping.
- Once cooled, transfer the toasted whole spices to a spice grinder or a high-speed blender. Add the dried mango powder (amchur), dry ginger powder, black salt, red chili powder, and asafoetida (if using).
- Grind the mixture into a fine powder. For best results, grind in short bursts to prevent overheating, which can diminish the flavor of the spices. Sieve the masala if desired, and regrind any coarse particles.
- Transfer the freshly ground Amchur Masala to a clean, airtight container. Ensure the container is completely dry to prevent moisture from affecting the blend’s shelf life.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 15 kcal |
| Protein | 0.5 g |
| Fat | 0.5 g |
| Carbohydrates | 2 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Airtight Container Up to 6 months
Store in a cool, dry, dark pantry away from direct sunlight for optimal flavor retention and freshness.
Refrigerator Up to 1 year
While not strictly necessary, storing in the refrigerator can further extend the potency and aroma of the spices, especially in humid climates.
Usage N/A
Always use a dry spoon when taking out the masala to prevent moisture contamination and spoilage.
Chef’s Corner
- For an extra kick, lightly toast a couple of dry red chilies along with the whole spices before grinding.
- Adjust the amount of red chili powder to suit your preferred spice level. You can also omit it for a milder blend.
- Freshly ground spices have a significantly more vibrant flavor and aroma. Avoid pre-ground spices for the best results in this blend.
- This versatile masala can be used in chaats, fruit salads, curries, marinades, or even sprinkled over fried snacks for a tangy zing.
