Strawberry-Rhubarb Chaat

3.0
(1)
2 Reviews

Chaat is no single dish or recipe; it encompasses a range of snacks with a riot of textures and flavors. Here, tart rhubarb plays off the sweetness of strawberries; puffed chickpea cereal (boondi) delivers that essential crunch.

By
Maneet Chauhan
Manee Chauhan
Maneet Chauhan

Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Strawberry Rhubarb Chaat Recipe
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Active Time:
35 mins
Total Time:
1 hr 45 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound fresh rhubarb stalks

  • 1 tablespoon vegetable oil

  • 1 1/2 teaspoons panch phoron (Indian whole five-spice blend) (such as Swad Panch Puran)

  • 1/2 cup packed light brown sugar

  • 2 tablespoons grated peeled fresh ginger

  • 1 teaspoon white vinegar

  • 1/2 teaspoon Kashmiri red chile powder or Hungarian hot paprika

  • 1/4 teaspoon kosher salt, plus more to taste

  • 2 cups halved fresh strawberries

  • 1 tablespoon roughly torn fresh mint, plus small mint leaves, for garnish

  • 1 1/2 teaspoons fresh lime juice (optional)

  • 1/4 cup masala boondi (such as Anand) or1/4 cup crisp rice cereal (such as Rice Krispies)

  • 1/4 teaspoon chaat masala (such as MDH Chunky Chat Masala)

Directions

  1. Thinly slice about half of 1 rhubarb stalk into 1/8-inch-thick half-moons to yield 1 cup. Set aside. Chop remaining rhubarb stalks into 1/2-inch pieces.

  2. Heat oil in a large skillet over medium. Add panch phoron; cook, stirring often, until sizzling and fragrant, about 2 minutes. Stir in chopped rhubarb, brown sugar, ginger, vinegar, and chile powder. Reduce heat to low; cook, stirring occasionally, until mixture is jammy and reduced to about 11/3 cups, about 25 minutes. Stir in salt. Transfer chutney mixture to a bowl. Let cool, then refrigerate until ready to use.

  3. Toss together strawberries and torn mint in a medium bowl; if strawberries are sweet, add lime juice. Season to taste with salt.

  4. To serve, spread 1 tablespoon chutney in a 4-inch circle on each of 4 plates. Arrange strawberry mixture evenly on top of chutney; top with rhubarb half-moons and masala boondi. Sprinkle with chaat masala; garnish with mint leaves.

Make Ahead

Chutney can be refrigerated in an airtight container up to 5 days.

Originally appeared: May 2020

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