Zingy, tangy, slightly-hot chaat masala is the perfect seasoning. It gets its distinctive flavour from the kala namak (black salt) used to make it. Though often used as a spice in cooking, chaat masala is mostly used as a garnish on salads, chaats (a generic name for savoury Indian snacks), drinks like Indian lemonade, meals like curries and dahls or daals etc.
This recipe for chaat masala makes just under 1 cup of the masala, so multiply the ingredients if you need more.
Store your masala in a glass container, in a cool, dry place. Do not store it with other spices as the ingredients in chaat masala (especially the black salt) are highly aromatic and the other spices will take on its aroma.
*The original recipe that I adapted slightly.