Originating from the historical town of Chettinad from the district of Tamil Nadu, A heady, robust, full-flavoured spice blend that reflects the vibrant culture of its origin town.

Heavily spiced yet cleverly balanced which makes the overall flavour complex and warming instead of blow-your-head-off spicy. Perfect with flavours Southern India such as fresh curry leaves, tamarind and coconut.

Chettinad Masala Spice Mix

Chettinad Masala Spice Mix

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Course: SpicesCuisine: IndianDifficulty: Easy


Prep time




  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1 tbsp ajwain seeds

  • 1 tbs fennel seeds

  • 1 tbsp poppy seeds

  • 1 tbsp fenugreek seeds

  • 1 tbsp black peppercorns

  • 4 cloves

  • 4 green cardamom pods

  • 6 dried red chillies

  • 1 cinnamon stick

  • 1/2 inch-piece mace

  • 1/2 tsp stone flower


  • Place all the spices in a dry pan over a medium heat and toast until they begin to release they’re aromas and turn slightly darker. Shake around and keep a watchful eye so that they do not burn.
  • Remove from the heat immediately and transfer to a bowl to cool. Grind to a course powder using a spice grinder or coffee grinder.
  • Use immediately or store in an airtight jar and use within a month for maximum freshness.

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