Chaat with green chili and pomegranate

In Mumbai, a slang word for street food snacks is “chaat.” Snacks such as this are eaten all over India at any time of the day, and there are hundreds of varieties. They often have a very noticeable contrast in tastes between hot, sweet, salty, and sour. This particular chaat is served on toasted naan or pita bread.

a little vegetable oil

2 garlic cloves, finely chopped

½ tsp crushed red chilies

1 small onion, finely chopped

8oz (225g) mixed mung bean sprouts and alfalfa sprouts, rinsed and drained

1 orange

1 apple, cored

1 pomegranate

3 scallions (green onions), finely sliced

2 fresh green jalapeño or serrano chilies, seeded and finely chopped

½ bunch of fresh cilantro, coarsely chopped naan or pita bread, cut into triangular pieces and toasted, to serve

Fresh mango chutney

1 ripe mango, peeled and finely diced

2 fresh red chilies, seeded and finely diced

½ tsp ground cumin

1 tbsp brown sugar

2 tbsp tamarind pulp

salt and freshly ground black pepper

• Heat a little oil in a heavy frying pan over medium-high heat. Cook the garlic and dried chilies until aromatic. Add the onion and cook quickly until the onion is soft and just starting to color. Add the sprouts. Continue cooking quickly, stirring, for 2–3 minutes. Remove from the heat and turn into a bowl. Peel the orange and cut into segments, removing any pith. Cut the orange flesh into a small dice, then finely dice the apple. Add the orange and apple to the sprout mixture.
• 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 containing the sprout mixture, and continue to firmly tap the outside of the fruit. The seeds will fall out, leaving the bitter white pith behind. Next add the scallions, chilies, and cilantro. Toss gently to mix.
• Put all the chutney ingredients in a small saucepan. Add ½ cup water and bring to a boil. Reduce the heat, and simmer for 12–15 minutes or until the excess water has evaporated. Remove from the heat, and cool. Spoon about 3 tbsp of the chutney onto the sprout mixture. The mixture is then spooned onto the naan bread and eaten at once. If serving as canapés, add the topping just before serving.

Serves 6