Papaya-Kiwi Chaat with Pistachios

Yields
Makes 8 servings

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.

James Carrier

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)

Step 1

In a wide serving bowl, mix papaya, kiwi, onion, chilies, and mint.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 101Calories from Fat 26

% Daily Value *
Total Fat 2.9g5%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 30mg2%
Total Carbohydrate 19g7%

Dietary Fiber 2.8g12%
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Papaya-Kiwi Chaat with Pistachios