- 2 tbsp cumin seeds
- 2 x 400g cans chickpeas, drained and rinsed
- 2 large tomatoes, chopped into small dice
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 small red onion, finely chopped
- 2 good handfuls kale, stalks removed, finely shredded
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- large handful coriander, leaves and stalks chopped
- 15 mint leaves, shredded
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 tsp chaat masala, or to taste (see tip)
- 4 tbsp lemon juice, or to taste
- 2 tbsp extra virgin olive oil
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.
This spice mix is sprinkled over many sweet and savoury dishes in India. It has a sweet-and-sour taste and usually consists of cumin, coriander, ginger, chilli, dried mango powder, asafoetida, black pepper and black salt. It’s available from Asian food shops, larger Waitrose and Tesco stores, or at spicemountain.co.uk.