Strawberry-Rhubarb Chaat

Chaat is no single dish or recipe; it encompasses a range of snacks with a riot of textures and flavors. Here, tart rhubarb plays off the sweetness of strawberries; puffed chickpea cereal (boondi) delivers that essential crunch.

Strawberry Rhubarb Chaat Recipe
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Active Time:
35 mins
Total Time:
1 hrs 45 mins
Yield:
4

Ingredients

  • 1 pound fresh rhubarb stalks

  • 1 tablespoon vegetable oil

  • 1 1/2 teaspoons panch phoron (Indian whole five-spice blend) (such as Swad Panch Puran)

  • 1/2 cup packed light brown sugar

  • 2 tablespoons grated peeled fresh ginger

  • 1 teaspoon white vinegar

  • 1/2 teaspoon Kashmiri red chile powder or Hungarian hot paprika

  • 1/4 teaspoon kosher salt, plus more to taste

  • 2 cups halved fresh strawberries

  • 1 tablespoon roughly torn fresh mint, plus small mint leaves, for garnish

  • 1 1/2 teaspoons fresh lime juice (optional)

  • 1/4 cup masala boondi (such as Anand) or1/4 cup crisp rice cereal (such as Rice Krispies)

  • 1/4 teaspoon chaat masala (such as MDH Chunky Chat Masala)

Directions

  1. Thinly slice about half of 1 rhubarb stalk into 1/8-inch-thick half-moons to yield 1 cup. Set aside. Chop remaining rhubarb stalks into 1/2-inch pieces.

  2. Heat oil in a large skillet over medium. Add panch phoron; cook, stirring often, until sizzling and fragrant, about 2 minutes. Stir in chopped rhubarb, brown sugar, ginger, vinegar, and chile powder. Reduce heat to low; cook, stirring occasionally, until mixture is jammy and reduced to about 11/3 cups, about 25 minutes. Stir in salt. Transfer chutney mixture to a bowl. Let cool, then refrigerate until ready to use.

  3. Toss together strawberries and torn mint in a medium bowl; if strawberries are sweet, add lime juice. Season to taste with salt.

  4. To serve, spread 1 tablespoon chutney in a 4-inch circle on each of 4 plates. Arrange strawberry mixture evenly on top of chutney; top with rhubarb half-moons and masala boondi. Sprinkle with chaat masala; garnish with mint leaves.

Make Ahead

Chutney can be refrigerated in an airtight container up to 5 days.

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