[CH] REC(1): Mango Chaat
ChileBuzz (chilebuzz@earthlink.net)
Tue, 6 Sep 2005 18:40:35 -0400
Mango Chaat
From "On The Side," by Jessica B. Harris (page 168-169)
A chaat is a mixture of vegetables traditionally served with an
Indian meal. In this mix of mango and onions, the extra zing comes
from the addition of powdered mango known as amchoor. Some people add
more peanuts, but I only like so much crunch with my food.
2 teaspoons whole cumin seeds
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon amchoor (see Note)
1/2 teaspoon garam masala (see Note)
Pinch asafetida (optional) (see Note)
1 tablespoon peanut oil
3/4 cup unsalted peanuts
1 small red onion, minced
1/2 cup minced cucumber, peeled and seeded
1 firm ripe mango, peeled, pitted, and cut into 1/2-inch dice
2 green bird chillies, minced, or to taste
1 1/2 tablespoons minced cilantro
1 tablespoon minced fresh mint leaves
1 tablespoon freshly squeezed lime juice
Pinch of light brown sugar
Salt and freshly ground black pepper
Prepare the chaat masala (spice mix) by toasting the cumin seed in a
dry skillet for a few minutes, then pulverizing them in a spice
grinder with the pepper flakes, amchoor, garam masala, and asafetida.
Place the oil in the same skillet, add the peanuts, and fry them
until they are lightly browned. Mix the onion, cucumber, mango,
chillies, cilantro, mint, lime juice, and sugar together in a non-
reactive bowl and add 1 teaspoon of the chaat masala. Adjust the
seasonings with salt and pepper to taste, cover with plastic wrap,
refrigerate, and let the chaat sit for half an hour for the flavors
to mix. When ready, spoon the chaat into a serving dish and top with
an additional teaspoon of the chaat masala. Serve slightly chilled or
at room temperature.
NOTE: Chaat masala will keep for a month in a sealed jar. See Mail
Order Sources, page 199.
serves 4