Dish of Pineapple Chaat
(click to enlarge)

Pineapple Chaat


India, Hyderabad   -   Anāsa pandu
Serves:
Effort:
Sched:
DoAhead:  		 5 app
**
35 min
Most		 A simple fresh, fruity, easy to make snack dish popular in Hyderabad, India. It can also be made with Mangos or Watermelon.

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Pineapple (1)
-- Seasoning
Lime Juice
Sugar
Chaat Masala (2)
-- Garnish
Chili Powder (3)
Pomegranate Seeds  
Mint Leaves
PREP   -   (25 min)
  1. Peel and core PINEAPPLE and cut into bite size chunks.
  2. Squeeze LIME JUICE.
  3. Tumble Pineapple with all Seasoning items. You can refrigerate it for awhile at this point if desired.
  4. Chop MINT LEAVES medium for Garnish
Serving   -   (5 min)
  1. On individual dishes or on a serving dish, pile Pineapple mix. Sprinkle with more Chaat Masala if desired. Sprinkle with Chili Powder and Pomegranate Seeds (if available). Garnish with Mint Leaves
  2. Serve cool.
NOTES:

  1. Pineapple:

      This recipe is sufficient for a 4 pound (1.8 K) pineapple. The photo example was made from a 3 pound (1.34 K) pineapple, which is a bit small here in Southern California. This one yielded 1 pound 3 ounces (40%) skinned, trimmed and cored. A larger one would yield about 50%. For details see our Pineapple page.

  2. Chaat Masala:

      This is a very important seasoning for street vendors all over India, and in the home as well. It's quite easy to make - see our recipe Chaat Masala.

  3. Chili Powder

    Kashmir chili powder or a mild substitute (like Aleppo hot) would be appropriate for this recipe. For details see our Indian Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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