Chef Maneet Chauhan’s take on a sweet-and-salty Hyderabadi snack.
“Chaats are a mighty snack that tell India’s culinary story more adeptly than any other food,” writes Nashville-based Indian chef Maneet Chauhan in her recent cookbook, Chaat. In the book, she recalls a fruity street snack sold by a chaat vendor near the Hyderabadi train station. Sweet pineapple, tangy lime juice, sour-salty chaat masala, chile powder, cilantro, and pomegranate seeds created what she describes as “a decadent mosaic of colors and plucky flavors.” Chauhan suggests adapting her version of the pineapple recipe to use ripe mango or watermelon when in season, or drizzling the finished dish with lightly salted yogurt for added richness and depth. Serve as a snack, or as a side dish for barbecued meats or seafood.
Featured in “Our Favorite Fruit Snack.”
- 1 ripe medium pineapple (about 1¾ lb.), peeled, cored, and cut into bite-sized pieces
- 1⁄4 cup plus 1 Tbsp. fresh lime juice
- 1⁄2 tsp. sugar
- 1 tsp. chaat masala, plus more to taste
- 1⁄4 tsp. Kashmiri or other red chile powder
- 3⁄4 cup pomegranate seeds
- 2 tbsp. finely chopped fresh mint
- In a large bowl, toss together the pineapple, lime juice, sugar, and chaat masala. Season to taste with additional chaat masala as needed, then transfer the mixture to a large platter and sprinkle with the chile powder, pomegranate seeds, and fresh mint. Serve at room temperature