Spicy tamarind chaat canapés recipe

Xanthe Clay
·1 min read
Tamarind chutney is available from Indian grocers and some good supermarkets but you could use any dark tangy chutney - Telegraph
Tamarind chutney is available from Indian grocers and some good supermarkets but you could use any dark tangy chutney - Telegraph

This is inspired by one of my favourite snacks on earth, Mumbai street food chaat. It’s a tangy, sweet, crunchy, savoury flavour explosion, and completely addictive. Tamarind chutney is available from Indian grocers and some good supermarkets but you could use any dark tangy chutney. Just be sure to puree it first so it is smooth.

Instead of the round papdi you could serve the chaat on chicory leaves, sprinkled with sev, the crunchy noodle-shaped bits in a bag of Bombay mix.

Timings

Prep time: 15 minutes

Makes

20

Ingredients

  • 10cm piece of slender cucumber, halved lengthways and seeds scraped out

  • 3 tbsp finely chopped red onion, soaked in salt and the juice of 1⁄2 lime for an hour

  • 6 cherry tomatoes

  • 4 tbsp pomegranate seeds

  • 1⁄4 tsp chaat masala

  • 20 papdi (papri), or round puffed potato snacks, or mini poppadoms

  • 50ml tamarind chutney

  • 75ml Greek yogurt

  • Fresh coriander leaves, to garnish

Method

  1. Cut the cucumber into strips as thick as a pound coin, then slice them across into small dice. Add to the
    lime-soaked onion in a bowl.

  2. Chop the cherry tomatoes into similar sized pieces and add to the bowl along with the pomegranate seeds and
    chaat masala.

  3. Pipe or spoon a dollop of yogurt and one of chutney onto each papdi/potato round/poppadom.

  4. Drain away any liquid that has accumulated in the chopped vegetables, and put a spoonful on each round. Top with a coriander leaf.