Chaat Masala
You’ll need five cups of local, seasonal fruit and its most luscious. Almost any fruit’ll do here, and the more colors, textures and flavors, the better. Just remember fruits that oxidize quickly, like apples and bananas, can go brown and mushy, so add them just before serving. And don’t forget the magic dust, the chaat masala.
Ingredients
- 1 teaspoon cumin
- 1/4 teaspoon chile
- 1 teaspoon amchoor dried mango powder, available at some specialty stores and online. Or use one good squeeze of lime juice.
- 1 good pinch sea salt
Optional finishes:
- 2 tablespoons roasted cashews or pistachios
- 2 tablespoons crystalized ginger chopped
- a few mint leaves or microgreens
Instructions
- 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.