Watermelon Chaat
Updated July 6, 2023
- Total Time
- 15 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds watermelon, cut into 1-inch cubes
- ¾teaspoon whole cumin seeds
- ¼teaspoon sweet paprika
- ¼teaspoon finely ground black pepper
- ¼teaspoon amchur powder (dried green mango)
- Pinch of ground cayenne (a generous pinch if you like heat)
- ¼teaspoon fine sea salt
- 1orange, clementine or mandarin, juiced to make approximately ⅓ cup juice
- ½teaspoon finely chopped jalapeño pepper
- 3 to 4fresh mint leaves, thinly sliced
Nutritional analysis per serving (6 servings)
47 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 99 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
- Step 2
In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
- Step 3
Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.
Private Notes
Comments
I have added cucumber cubes, avocado slices and pomegranate seeds to watermelon, gives crunchy texture to the chaat.
In my opinion, the sulfuric tang of black salt is crucial to fruit chaat. You can buy it plain (a little goes a long way) or in packaged chaat masala at Indian stores.
Chaat-spazcho
I found that this purees nicely and makes a refreshing cold soup. I top with Greek yoghurt and minced cilantro.
I find your recipe is greatly improved with a bit of chopped mango and a small hit of black salt.
This recipe takes the "melo" out of watermelon! The mix of spices is heavenly. The amchur is hard to find if in remote areas, how there are ample substitutions to consider and get creative with. Fresh mint makes all the difference as well as letting the melon marinate overnight in the fridge
I didn't feel like going to the Indian specialty market, so I grabbed a shaker of “ mango pepper” in the Caribbean aisle, and used that in place of the mango powder, pepper, & paprika (since it's all in there), and this came out great! I don't know how it compares to the original, but delicious all the same.
I love watermelon and adore this chaat. I unknowingly served it to guests who don’t enjoy watermelon, and they also loved it. Give it a try!
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