📝 About This Recipe
Transport your senses to the bustling streets of Old Delhi with this vibrant Fruit Chaat, a masterclass in the Indian 'Chaat' philosophy of balancing sweet, sour, spicy, and salty notes. This isn't your average fruit salad; it features a hand-crafted, toasted spice blend—Chaat Masala—that transforms seasonal fruits into an addictive, mouth-watering explosion of flavor. The addition of cooling mint and a touch of black salt provides an earthy depth that makes this dish an unforgettable refreshment or appetizer.
🥗 Ingredients
Signature Chaat Spice Blend
- 2 tablespoons Cumin seeds (whole, for toasting)
- 1 tablespoon Amchur (Dried Mango Powder) (provides the essential sour punch)
- 1 teaspoon Kala Namak (Himalayan Black Salt) (adds a unique sulfurous, savory depth)
- 1/2 teaspoon Black peppercorns (freshly ground)
- 1/2 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1/4 teaspoon Ginger powder
- 1/2 teaspoon Sea salt (to taste)
The Fruit Medley
- 1 large Red Apple (crisp variety like Honeycrisp or Fuji, cubed)
- 2 medium Banana (firm-ripe, sliced into rounds)
- 1 cup Green Grapes (seedless, halved lengthwise)
- 1/2 cup Pomegranate arils (for a burst of juice and color)
- 1 cup Papaya (peeled and cubed into bite-sized pieces)
- 1 medium Guava (semi-ripe, seeds removed and diced)
- 1 cup Orange segments (pith removed, cut into halves)
The Dressing & Garnish
- 2 tablespoons Fresh Lime Juice (freshly squeezed)
- 1 teaspoon Honey or Agave (optional, to balance acidity)
- 1/4 cup Fresh Mint Leaves (finely chiffonaded)
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by making the fresh spice blend: Place the cumin seeds in a small dry skillet over medium-low heat.
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2
Toast the cumin for 2-3 minutes, shaking the pan frequently, until they turn a shade darker and become highly aromatic. Do not let them burn.
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3
Transfer the toasted seeds to a mortar and pestle or a spice grinder. Grind into a semi-fine powder.
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4
In a small bowl, whisk together the ground cumin, amchur, kala namak, black pepper, chili powder, ginger powder, and sea salt. This is your house-made Chaat Masala.
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5
Prepare the fruits: Wash and dry all produce thoroughly before cutting to ensure the salad isn't watery.
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6
Core and cube the apple into 1/2-inch pieces, leaving the skin on for texture and color.
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7
Peel and slice the bananas into uniform rounds; peel and cube the papaya and guava.
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8
In a large, non-reactive glass mixing bowl, combine the apples, bananas, grapes, papaya, guava, and orange segments.
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9
Drizzle the fresh lime juice and honey (if using) over the fruit. Toss gently with a large spoon to coat, which prevents the apples and bananas from browning.
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10
Sprinkle 1.5 to 2 tablespoons of your prepared Chaat Masala over the fruit. Start with less; you can always add more.
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11
Add the fresh mint and cilantro to the bowl.
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12
Fold the mixture gently to ensure the spices and herbs are evenly distributed without bruising the softer fruits like papaya.
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13
Top with the pomegranate arils for a final jewel-toned finish.
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14
Let the salad sit for 5-10 minutes at room temperature. This allows the salt to draw out a tiny bit of juice, creating a light, spicy syrup that coats every piece.
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15
Give it one final gentle toss and serve immediately in individual bowls.
💡 Chef's Tips
Always use a mix of textures—crunchy apples, creamy bananas, and juicy citrus make the best mouthfeel. Don't skip the Kala Namak (Black Salt); its savory, umami quality is what defines the 'Chaat' flavor profile. If you are making this ahead of time, chop the fruits but do not add the salt or spices until the very moment of serving to prevent the fruit from becoming mushy. Adjust the heat by increasing the Kashmiri chili powder or adding a finely minced green serrano chili for an authentic kick. Store leftover spice blend in an airtight jar; it stays fresh for up to 2 months and is great on roasted chickpeas or even popcorn.
🍽️ Serving Suggestions
Pair with a glass of chilled Masala Shikanji (Indian spiced lemonade) for a refreshing summer snack. Serve alongside savory snacks like Samosas or Pakoras to provide a sweet-and-tangy contrast. Use it as a vibrant side dish for a heavy Biryani or curry-based meal to cleanse the palate. Top with a sprinkle of 'Sev' (crunchy chickpea flour noodles) just before serving for an added textural crunch. Serve in martini glasses for an elegant, modern take on a traditional street food favorite.