Pau / Pav Bhaji Masala Spice Mix

One of those mixes absolutely required for certain dishes (see later post for the Pau Bhaji itself) - and the newcomer here is the Amchur, or dried mango powder.
As per usual, I found a stack of different blends so will post two of them for you - the first of which is the one I used.

Mix recipe 1
BTW, if you imagine a jam jar, the following quantities make about 1.5-2" of spice mix when put in one!

Ingredients
1 tbsp Coriander seeds
1 1/2 tsp Cumin seeds
2 dried kashmiri chillies
Pinch ground turmeric (about 1/4 tsp)
1 1/2 tsp Amchur (dried mango powder)
1 tsp green cardamom seeds
3 cloves
1" piece Cinnamon
1 Star anise
1/2 tsp fennel seeds
2" piece of Dried ginger (ground to powder)
1 1/2 tsp garam masala

Method
Roast of the Cumin, Coriander, Fennel seeds, Chillies, Cloves & Cinnamon as per usual practice.
Grind all the ingredients together in the mortar. Store airtight for up to 4 weeks.

Note, In my opinion this mix could use a bigger chilli kick so will be increasing to 4 chillies next time......

Mix recipe 2

Ingredients
4x BLACK cardamom pods
1/4 cup coriander seeds
1/8 cup cumin seeds
1/8 cup whole black peppercorns
1 1/2 tbsp fennel seeds
10 whole dried chillies
2x 5cm pieces cinnamon
2 tbsp Amchur

Method
Roast all ingredients as normal except for the amchur.
...and here is the weird bit as normally powdered spice doesn't join the roasting pan....for the last minute, add the amchur powder.
Tip into bowl, cool completely and grind to fine powder.