Mango & Frisee “Chaat” Salad

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS24

A refreshing salad of fresh mango and mango chutney with kale-chickpea chips, seasoned with spices, cilantro, and mint. Inspired by Indian style “chaat” salad, which combines different textures, shapes, and flavors in one plate.

Recipe courtesy Chef Ashfer Biju, Perrine at The Pierre Hotel

CHEF NOTES:

  1. For best results, choose mangos that are about 80 to 90% ripe (stage 4). For this savory preparation, fully ripe mangos may be too sweet.
  2. One can adjust spice in this recipe by adjusting quantities (or omitting) chiles.

Mango & Frisee “Chaat” Salad

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Ingredients

Mango Chutney

  • 2 Large Fresh Mangos, peeled and cut into small dice
  • 1 ounce Ginger, peeled and finely chopped
  • 1/4 cup Orange Juice
  • 1/4 cup White Wine Vinegar
  • 2 tbsp Palm Sugar
  • 3 gram Cinnamon Sticks
  • 3 gram Star Anise
  • Salt (as needed)
  • Pepper (as needed)

Cilantro and Mint Chutney

  • 8 ounce Cilantro Leaves
  • 4 ounce Mint Leaves
  • 2 each Green Chile Peppers
  • 1/2 ounce Ginger, roughly chopped
  • 1/2 each Mango, peeled and roughly chopped
  • 1/2 each Lemon, juiced
  • 4 ounce Crushed Ice
  • 1/2 tsp Black Salt (or Pink Salt)
  • 1 tbsp Dry Mango Powder
  • 1/2 tsp Ground Cumin
  • 1 tbsp Canola Oil

Kale-Chickpea Chips

  • 1 tsp Black Salt (or Pink Salt)
  • 1 tbsp Ground Cumin
  • 2 tbsp Dry Mango Powder
  • 1 lb Chickpea Flour (Gram Flour or Besan)
  • 1 ounce Ginger, minced
  • 2 tsp Salt
  • 1 tsp Crushed Peppercorn
  • Oil, for frying (as needed)

Mango & Frisée

  • 6 Large Fresh Mangos, peeled and cut into 1-inch cubes
  • 3 heads Frisée, cleaned and picked

Garnish & Plating

  • 2 each Pomegranates, seeds removed
  • 4 each Fresno chiles, sliced thinly (optional)
  • 1/2 bunch Cilantro, cut in chiffonade
  • 2 tbsp Extra-virgin Olive Oil
  • 1 tsp Crushed Peppercorns

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS24

A refreshing salad of fresh mango and mango chutney with kale-chickpea chips, seasoned with spices, cilantro, and mint. Inspired by Indian style “chaat” salad, which combines different textures, shapes, and flavors in one plate.

Recipe courtesy Chef Ashfer Biju, Perrine at The Pierre Hotel

CHEF NOTES:

  1. For best results, choose mangos that are about 80 to 90% ripe (stage 4). For this savory preparation, fully ripe mangos may be too sweet.
  2. One can adjust spice in this recipe by adjusting quantities (or omitting) chiles.

Instructions

Mango Chutney

  1. Combine all the ingredients in a saucepan and bring to a boil. Cook for 8 minutes over low heat. Remove from heat, cool it down, and adjust seasoning.

Cilantro and Mint Chutney

  1. Combine all the ingredients in a high-speed blender and blend into a smooth puree. Transfer to a squeeze bottle.

Kale and Chickpea Chips

  1. Prepare a spice mix by combining the black salt,ground cumin, and mango powder.

  2. To prepare kale-chickpea chips: Prepare a batterby combining chickpea flour, ginger, salt, and pepper with chilled water. The batter should have a coating consistency. Heat the oil for frying up to 375°F. Coat the prepared kale leaves in the batter and deep fry until golden brown in color. Remove from the oil and place on absorbent paper. The kale chips should be crispy and light. Dust them with some of the dry spice mix.

Mango and Kale Salad

  1. In a bowl, combine the diced mango and frisée. Dust with the remaining dry spice mix.

  2. To plate, place 2 Tablespoons of mango chutney inthe middle of a salad bowl. Layer mango and frisée mix along with kale chips over the chutney. Top with pomegranate seeds, chiles, and small dollops of cilantro chutney. Finish with cilantro, extra-virgin olive oil, and peppercorns.

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