- Serves: 6, as a starter
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: medium
For the chaat
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 1/2 tsp dried red chilli flakes
- 1 small onion, finely chopped
- 100 g sprouted mung beans, rinsed and drained
- 100 g alfalfa sprouts, rinsed and drained
- 1 orange
- 1 apple
- 1 pomegranate
- 3 spring onions, finely sliced
- 2 green chillies, deseeded and finely chopped
- 1/2 bunches fresh coriander, roughly chopped
- naan or pitta bread, cut into triangular pieces and toasted, to serve
For the mango chutney
- 1 ripe mango, finely diced
- 2 fresh chillies, deseeded and finely diced
- 1/2 tsp ground cumin
- 1 tbsp tamarind pulp
1. For the chaat: heat the oil in a heavy frying pan over a medium heat. Fry the garlic and dried chilli until aromatic. Add the onion and cook quickly until soft and just starting to colour.
2. Add the mung bean and alfalfa sprouts and stir-fry for 2-3 minutes. Remove from the heat and tip into a bowl.
3. Peel the orange and segment it, removing any pith. Cut the orange and apple into small pieces and stir into the chaat.
4. To remove the seeds from the pomegranate, take the fruit in your left hand and tap firmly all over with a wooden spoon. Cut the pomegranate in half, hold each half over the bowl of sprout mixture and continue to firmly tap the outside of the fruit. The seeds will fall out, leaving the bitter white pith behind.
5. Add the spring onion, chilli and the coriander to the mixture and stir thoroughly.
6. For the mango chutney: put all the mango, chillies, cumin and tamarind pulp in a small saucepan, add 100ml of water and bring to the boil. Reduce the heat and simmer for 12-15 minutes or until the excess water has evaporated. Remove from the heat and cool.
7. Spoon about 3 tablespoons of the chutney onto the chaat as a dressing. The mixture is then spooned onto the naan bread and eaten immediately. If you are serving canapés, don't add the topping until the last minute.
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