Hot Masala Mix

Posted by : Mouthburners | Friday, July 30, 2010 | Published in

This very hot Masala mix packs quite a punch and you can definitely taste the difference when made fresh and used within the fortnight.  Can be stored in airtight containers. Best used for lamb or beef dishes, but you can vary the quantities for milder foods.

  • 6 Hot Chillies, Bhut Jolokia or Habanero
  • 10 Dry red chillies
  • 1 Tablespoon Coriander seeds
  • 2 Teaspoons Cumin seeds
  • 4 cloves
  • 1 stick cinammon
  • 1 Teaspoon whole black peppercorns
  • 1 Teaspoon black mustard seeds
  • 2 teaspoons Turmeric powder


Roast fresh and dry chillies in a heavy pan or griddle on medium heat for 2-3 minutes, stirring often. Remove, set aside in bowl and cool.

Place all other ingredients, except turmeric powder in the pan and roast for approximately 3 minutes, shake pan often to avoid burning. The spices will smell very aromatic when ready. Remove from heat and add to the bowl containing the chillis.

Grind gradually using a heavy mortar & pestle, or coffee grinder to the consitency of a coarse powder.  Can be stored ready to add to cooking for up to a fortnight in an airtight container before it starts to lose it fragrance.


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