Fruit chaat


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Traditionally, in India and Pakistan, fruit chaat, a type of spiced fruit salad, is made with apples, oranges, bananas and guava, if they are in season. Any fruit of your choice can be used, but the vital element that makes a fruit mixture a fruit chaat is the chaat masala. We used to have this wrapped in a banana leaf and eat it like a snack.

Tangy, sweet, savoury and sour, it is great for refreshing the palate. You can also add a tablespoon of sugar, honey, date syrup or palm sugar (jaggery) syrup for extra sweetness, and a few fresh mint leaves.

Preparation 15 minutes + 2–3 hours chilling


  • 1 large apple, diced
  • 1 banana, sliced
  • 45 g ( oz/¼ cup) seedless grapes, halved lengthways
  • 225 g (8 oz/ cups) diced watermelon, or 280 g (10 oz/ cups) diced papaya
  • 1 orange, peeled and cut into thin segments
  • 160 g ( oz/1 cup) diced pineapple
  • ¼ cup fresh pomegranate seeds (optional)
  • ½ teaspoon cumin seeds, dry-roasted and ground
  • ½ teaspoon Chaat masala
  • ½ teaspoon black salt
  • ¼ teaspoon freshly ground black pepper


Place all the cut fruit in a bowl, with the pomegranate seeds, if using. Sprinkle with the spices, salt and pepper and gently toss together well.

Cover the bowl with plastic wrap and chill in the refrigerator for 2–3 hours.

Serve the fresh chilled relish in small individual bowls, on the day of making.