Spicy Vegetable Chaat with Tangy Mint Chutney

Ingredients

In this Indian adaptation of Pipirrana, we infuse the dish with the bold flavors of Indian cuisine. The original Spanish Pipirrana typically includes ingredients like tomatoes, cucumbers, bell peppers, onions, and olive oil. However, we enhance the flavors by incorporating Indian spices such as cumin, coriander, turmeric, and red chili powder. Additionally, we replace the traditional dressing with a tangy mint chutney, which adds a refreshing twist to the dish. We alse have the original recipe for Pipirrana, so you can check it out.

• 2 cups (300g) cucumbers, diced 2 cups (300g) cucumbers, diced
• 2 cups (300g) tomatoes, diced 2 cups (300g) tomatoes, diced
• 1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
• 1/2 cup (75g) red onions, finely chopped 1/2 cup (75g) red onions, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the Tangy Mint Chutney: For the Tangy Mint Chutney:
• 1 cup (30g) fresh mint leaves 1 cup (30g) fresh mint leaves
• 1/2 cup (120g) plain yogurt 1/2 cup (120g) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 green chili, chopped 1 green chili, chopped
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 85 kcal / 356 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the diced cucumbers, tomatoes, bell peppers, and red onions.
2. 2.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
3. 3.
   Sprinkle the spice mix over the vegetables and toss well to coat evenly.
4. 4.
   For the tangy mint chutney, blend together the mint leaves, yogurt, lemon juice, green chili, cumin powder, and salt until smooth.
5. 5.
   Serve the spicy vegetable chaat in individual bowls, drizzle with the tangy mint chutney, and garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Cucumbers — Choose firm and crisp cucumbers for a refreshing crunch in the chaat.
• Tomatoes — Opt for ripe and juicy tomatoes to enhance the flavors of the dish.
• Mint leaves — Ensure the mint leaves are fresh and vibrant for a fragrant and flavorful chutney.
• Yogurt — Use plain yogurt with a creamy texture for a smooth and tangy chutney.
• Green chili — Adjust the amount of green chili according to your spice preference.

Tips & Tricks

• For an extra burst of flavor, sprinkle some chaat masala over the spicy vegetable chaat before serving.
• Customize the spice level by adjusting the amount of red chili powder and green chili in the chutney.
• Add a squeeze of fresh lemon juice over the chaat for a tangy twist.
• Serve the dish chilled for a refreshing summer appetizer.
• Experiment with different vegetables like radishes or carrots to add variety to the chaat.

Serving advice

Spicy Vegetable Chaat with Tangy Mint Chutney is best served as a refreshing appetizer or a light snack. Present it in individual bowls or as a colorful centerpiece on a platter. Serve it alongside some crispy papadums or naan bread for a complete Indian culinary experience.

Presentation advice

To enhance the visual appeal, arrange the diced vegetables in an attractive pattern on the plate. Drizzle the tangy mint chutney in a zigzag pattern over the chaat for an artistic touch. Garnish with fresh cilantro leaves to add a pop of green color.