Made with salty and tangy spices, chaat is a snack sold at street food stalls throughout India. It’s a delicious mixture of roasted corn, tomatoes, potatoes, and bell peppers, which is then garnished with fresh lime squeeze and cilantro. This recipe uses the aromatic spice blend and date and tamarind sauce from the India Box.
The word “chaat” is from the Hindi verb “chaatna” meaning “‘to lick’” and is the root word of “chutney.”
- 1 tsp. Acanela masala blend
- 2 Tbsp. Nilgai date and tamarind chutney
- 2 ears of corn
- 1 tomato
- 1 bell pepper
- pinch of cumin
- 1 lime
- olive oil
- Preheat oven to 375 degrees.
- Remove kernels from 2 ears of corn and place on a foil-lined baking sheet.
- Drizzle 1 tbsp. olive oil and a pinch of salt to the kernels, and cook in the oven for 20 minutes until golden brown, stirring every 5 minutes to avoid burning.
- While corn cooks, boil 1 small potato until cooked through and soft, and then dice once cool.
- In a bowl, combine diced potato and hot corn with 1 diced tomato and 1 diced bell pepper.
- Mix in 1 tsp. masala blend, 1 pinch cumin, 2 tbsp. date and tamarind chutney, and 1 tbsp. olive oil.
- Garnish with a handful of finely chopped cilantro and fresh lime.