Feel free to halve this recipe, but if you do, use a small skillet. This recipe was slightly adapted from Amisha Gurbani’s Mumbai Modern (Countryman Press, 2021).
Ingredients
2teaspoon(4g) cumin seeds
16cloves
1cinnamon stick,broken into small pieces
1teaspoonblack peppercorns
2tablespoons(14g) fennel seeds
2teaspoons(6g) amchur (dried mango powder)
1tablespoon(16g) black salt, fine sea salt, or kosher salt
Instructions
In a medium skillet over medium heat, toast the cumin, cloves, cinnamon, peppercorns, and fennel, stirring often for 3 minutes, until fragrant and slightly darkened. Remove from the heat and let cool completely.
Transfer to a spice grinder (an electric coffee grinder) and ground into a fine powder. Transfer to a bowl or jar. Add the amchur and salt. Store in an airtight container for up to 1 year. Makes ½ cup.