- 4 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 1 tsp ajowan (tastes a bit like thyme)
- 1 Tbsp amchoor (dried mango powder)
- 1/4 tsp chili powder
- 1 tsp black peppercorns
- 3 tsp black salt
Pictured with Peta's Crispy Okra and Chickpea Salad - see recipe here
Tangy spice mix - makes 10 tbsp.
Dry fry coriander seeds in a pan till the flavour is released - a few minutes. Place in a bowl.
Do the same thing with the cumin then the ajowan.
Add all the other ingredients to the bowl then grind in a spice grinder or mortar and pestle.
Store in an airtight container and use within two months.