This chaat masala dressing is sweet, spicy and tangy. Drizzle chaat sauce over a salad, a fruit salad or even fried potatoes! You can use this chaat sauce the same way you would use a vinaigrette or marinade.
Chaat masala dressing is one of my favorite condiments! It’s made with tangy chaat spices like amchoor (dried raw mango powder), roasted cumin seeds and sulfurous black salt. These spices add so much flavor to this chaat sauce which is also made up of coconut sugar (or jaggery) and water.
If you’re reading this post and thinking “um, I’ve never heard of chaat sauce” before? That’s because I made it up. But the bigger question is why isn’t chaat sauce a thing already?! Chaat sauce (which is an amazing name because it obvi sounds like hot sauce) is both hot and sweet! It’s a sweet and spicy, hot and tangy sauce that you can literally put on ANYTHING.
I seriously need to bottle this stuff, slap a label on it and sell it because y’all chaat sauce is the bomb.
But I won’t… because that sounds like way too much work. So instead here I am sharing my genius recipe for free on the blog so y’all can make it for yourselves lol.
Here’s how to use this sauce:
- use it as a dip, marinade, chutney, vinaigrette, dressing, sauce
- put it on fried or baked Indian snacks like pakoras or samosas
- pour it over ripe fresh fruit!
This time of year, I love using chaat sauce on fresh fruit. I love chaat masala and will sometimes sprinkle it on fruit (watermelon, sliced bananas, mango, you name it). But this chaat sauce takes fruit salad to another level. My recipe for fruit chaat will be coming to a blog near you soon (my blog. this blog guys!).
This recipe is actually one I created three years ago – I shared it in my first eBook, South Asian Persuasion, and I’m just now sharing it on the blog. If you’re interested in other awesome recipes then be sure to check out my book 🙂
I know you will love my chaat sauce a lot… like, A LOT. So feel free to leave me a comment raving about how awesome this sauce is 😉
- In a dry skillet, add cumin seeds and stir-fry until brown and fragrant then grind.
- Combine all of the ingredients, including the freshly ground cumin into a small saucepan over medium heat.
- Cook for 25 minutes or until reduced by about half. Stir occasionally.
- Allow the mixture to cool down, strain the liquid through a strainer.
- Store in an air-tight container in the fridge for up to one week.