Papaya-Kiwi Chaat with Pistachios
James Carrier
Notes: Instead of the chaat masala Laxmi 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. Sev is thick or thin fried strands of spicy garbanzo batter.
How to Make It
Step 1
1
In a wide serving bowl, mix papaya, kiwi, onion, chilies, and mint.
Step 2
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.
Ingredients
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 jalapeño 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; see notes)
Salt (optional)
1/3 cup sev (optional)
Directions
Step 1
1
In a wide serving bowl, mix papaya, kiwi, onion, chilies, and mint.
Step 2
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.
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