Kitchen Fun - Fruit Chaat Sauce (Spicy & Tangy Fruit Dressing)
On days that I fast, my lunch consists of fresh fruit available, cut into bite size pieces, dressed with salt, pepper, amchur powder (dried mango powder), black salt and little bit of sugar (if needed).
However this time around when I did this fruit cocktail, I looked up on internet for any different variations. Lo and behold! I came across this easy recipe here, for making your own fruit dressing.
Sounded simple enough so I tried it. And believe me within an hour I had yummy fruit dressing ready. I think the chef who posted this should bottle this and sell it. It really is yummy.
I made one change to the recipe provided in the link, but overall stuck to it pretty much. As suggested in the link above, this dressing doesn’t need to be restricted just to fresh cut fruit. You can use it:
1) On any kind of Salad you might make. Just substitute with your usual dressing.
2) As a dip for Indian snacks such as Samosas, Pakoras, Kachoris, etc.
3) As well as a dip for America snacks such as Chips, Pretzels, French Fries, Sweet Potato Fries,
4) I haven't used it for Marinade anything yet. But, hey, why not! The sweet, spice and tangy flavor can go well with any vegetables or meat pieces you want to marinade for grilling and frying.
Now for the recipe with the one change by me.
1) Cumin Seeds (= Jeera / Jilakarra) - 1 teaspoon.
2) Water - 2 Cups
3) Jaggery - 1 Cup
4) Amchur Powder (= Dried Mango Powder) - 1/4 cup (Check more about this ingredient here)
5) Ginger = freshly ground 2 teaspoons
6) Salt - 1 teaspoon
7) Red Chilli Powder - 1/2 teaspoon
8) Black Salt (= Kaala Namak) - 1/2 teaspoon (Check more about this ingredient here)
9) Black Pepper Powder - 1/4 teaspoon
1) In a dry skillet, add Cumin Seeds, stir fry them until brown. Cool and grind into fine powder.
2) In a small sauce pan, combine all the ingredients and cook over medium heat.
3) Leave it for 25 minutes, with occasional stirring, on medium heat or until the total quantity is reduced in half.
4) Remove from flame, keep it aside to cool.
5) Once cooled, strain the dressing into an air-tight container.
According to the chef in the original recipe, the dressing will stay upto a week if stored in a refrigerator. However, since I live in a cold place, perhaps, it stayed fresh for upto two weeks for me. I would say use at your own discretion.
Now drizzle this sweet, tangy and spicy dressing on to a bowl of fresh fruit. You can add additional salt and pepper if you need, but I didn’t feel it needed anything else.
A very healthy and yummy snack for not just on the fasting days, but for any day, which became more yummier with this dressing. Enjoy !!