In a dry skillet, toast cumin and chile over medium heat just for a minute or two until spices warm and release their fragrance.

Pour cumin and chile into a small bowl or ramekin. Add amchoor and sea salt and set aside.

On a platter or in a bowl: combine fruit. Accessorize with chopped nuts, crystallized ginger and mint leaves or microgreens.

Finish by sprinkling on the chaat masala, and serve at once.