AI-generated image
Fruit chaat
ফ্রুট চাট · seasonal fruit with chaat masala, black salt, lime and roasted cumin
All over India, fruit sellers with handcarts chop a plate of fruit chaat to order, and in Kolkata the evening carts near New Market and Gariahat pile guava, apple, papaya, banana, pomegranate and cucumber into a leaf bowl with chaat masala, black salt and lime. During Ramzan it appears at iftar, and in summer it is sold with a sprinkle of chilli. It is sweet, salty, sour and a little hot all at once, so it tastes nothing like a dessert fruit salad. Chef's tip: use at least one crunchy fruit (guava, apple or pear) and one soft one (banana or papaya) for contrast.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 guava or firm pearcut into 2 cm pieces
- 1 applecut into 2 cm pieces
- 7 oz ripe papayacut into 2 cm cubes
- 1 bananasliced
- 1 orangesegmented
- 2 ⅛ oz pomegranate seeds
- ½ cucumbercut into 2 cm pieces
- 3 ½ oz seedless grapeshalved
- 1 tsp chaat masala
- ¼ tsp black salt
- ½ tsp ground roasted cumin
- ¼ tsp chilli powder
- 1 ½ tbsp lime juice
- 8 mint leavestorn
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Chill all the fruit for an hour if you can; fruit chaat is best cold. Cut 1 guava or firm pear, 1 apple and ½ cucumber last and toss them straight away in 1 ½ tbsp lime juice so they don't brown.
Step 2: Combine everything else except the spices: 7 oz ripe papaya, 1 banana, 1 orange, 3 ½ oz seedless grapes and most of 2 ⅛ oz pomegranate seeds in a wide bowl.
Step 3: Mix 1 tsp chaat masala, ¼ tsp black salt, ½ tsp ground roasted cumin and ¼ tsp chilli powder in a cup, then sprinkle over and toss gently with your hands, so the soft fruit doesn't turn to mush. Common mistake: adding the spice early. Salt pulls the juice out and the chaat goes watery in 15 minutes.
Step 4: Taste: it should be tangy and salty first, then sweet. Scatter over 8 mint leaves and the remaining pomegranate and serve at once in small bowls.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 2 g
- Carbs
- 29 g
- Fat
- 1 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fruit chaat take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of apple?
- Pears, same amount.
- What can I use instead of banana?
- Mango, same weight (in smoothies and shakes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.




