Tangy- Sweet- Spicy Mango Chaat

Name: Tangy- Sweet- Spicy Mango Chaat
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 ripe mango, cut in cubes; 1/2 cup sprouted green mung lentil; 1/2 cup sprouted brown chickpeas; 1 small onion, chopped fine; 1 big tomato, chopped in small pieces; 1/2 a medium cucumber, chopped fine; 1 large boiled potato, cut small cubes; 1/2 a lemon; 1 handful fresh cilantro, chopped fine; 1/2 cup roasted unsalted peanuts; 1 teaspoon roasted cumin powder; 3/4 teaspoon black salt, adjust to taste; 1/4 cup pomegranate seeds; 1/2 cup chickpea flour puffs (boondi), optional; 2-3 teaspoons tamarind chutney

Mish @eatswithmish

Minnesota

Chaat is a street food, a quintessential part of Indian cuisine, known for its diverse range of savory, spicy, tangy, and sweet flavors.

Chaat holds a special place in Indian culinary culture and in this recipe I’m using seasonal, fresh ripe mangoes to create a delicious, full of texture and crunch, snack!

Chaat is a street food, a quintessential part of Indian cuisine, known for its diverse range of savory, spicy, tangy, and sweet flavors.

Chaat holds a special place in Indian culinary culture and in this recipe I’m using seasonal, fresh ripe mangoes to create a delicious, full of texture and crunch, snack!

Mish @eatswithmish

Minnesota

Chaat is a street food, a quintessential part of Indian cuisine, known for its diverse range of savory, spicy, tangy, and sweet flavors.

Chaat holds a special place in Indian culinary culture and in this recipe I’m using seasonal, fresh ripe mangoes to create a delicious, full of texture and crunch, snack!

Chaat is a street food, a quintessential part of Indian cuisine, known for its diverse range of savory, spicy, tangy, and sweet flavors.

Chaat holds a special place in Indian culinary culture and in this recipe I’m using seasonal, fresh ripe mangoes to create a delicious, full of texture and crunch, snack!

Saved

Ingredients

15 minutes

2 servings

1ripe mango, cut in cubes
1/2 cupsprouted green mung lentil
1/2 cupsprouted brown chickpeas
1small onion, chopped fine
1big tomato, chopped in small pieces
1/2a medium cucumber, chopped fine
1large boiled potato, cut small cubes
1/2a lemon
1 handfulfresh cilantro, chopped fine
1/2 cuproasted unsalted peanuts
1 teaspoonroasted cumin powder
3/4 teaspoonblack salt, adjust to taste
1/4 cuppomegranate seeds
1/2 cupchickpea flour puffs (boondi), optional
2-3 teaspoonstamarind chutney

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Steps

15 minutes

1

In a bowl add the mangoes pieces.
2

Next, add the sprouted green mung (also spelled moong) lentil.
3

Add the brown chickpea sprouts.
4

Next, add the onions and boiled potatoes.
5

Now add the tomatoes.
6

Next, add the cucumbers.
7

Now add the peanuts and chopped cilantro.
8

Next, add the chickpea flour puffs (boondi) and pomegranate seeds.
9

Finally, add the roasted cumin, black salt, lemon juice, and tamarind chutney.
10

Toss well.
11

Serve immediately and enjoy!

Tips

Use store bought tamarind chutney for convenience!

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Cooksnaps

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Mish @eatswithmish

on July 22, 2025 18:24

Minnesota

Hi there,👋 I’m Mish, a foodie who's all about approachable Indian food and other fun dishes!Join me in exploring the world of flavorful dishes and savor every bite together!🥰🎉You can also check me out on Instagram @eatswithmish.