Papaya-Pista-Kiwi Chaat

This recipe comes from the books of Laxmi Hiremath, an advocate of Indian cuisine in the US. She has written many cookbooks, most of them about Indian vegetarian cooking.
This recipe is a quick snack with ripe fruits. Kiwwi fruit is not commonly available in India, though a few supermarkets stock them. When you do try this recipe you’ll find it refreshingly apt for summer (in India) with the Indian spiciness intact. -:)

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Snacks and Chaats recipes

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For about 8 servings

2 1/2 cups diced (3/4 in.) peeled firm-ripe papaya (about 14 oz.)
2 1/2 cups diced (3/4 in.) peeled firm-ripe kiwi (about 16 oz.)
1/2 cup finely chopped red onion
2 fresh red or green jalapeno chilies (1 1/2 oz. total), rinsed, stemmed, and  thinly slivered or minced
3 tablespoons finely chopped fresh mint leaves
1/2 cup orange juice
1/4 cup fresh lime juice
1/3 cup shelled roasted, salted pistachios
1 teaspoon chaat masala (or freshly ground toasted cumin)
Salt (optional)
1/3 cup sev 
1. In a wide serving bowl, mix papaya, kiwi,onion, chilies, and mint.

2. Gently stir in orange juice, lime juice, and nuts, Sprinkle with chaat masala (if using
cumin, add salt to taste) and sev, if desired.

Instead of the chaat masala Hiremath sprinkles over this salad, you can use ground toasted cumin seeds: stir 1 teaspoon seeds in a frying pan over medium heat until they begin to brown, about 1 minute, then finely grind with a mortar and pestle or whirl in a blender. You can complete step 1 up to 3 hours ahead; cover and chill.

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Snacks and Chaats recipes

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