Mango & Frisee “Chaat” Salad
Ingredients
MANGO CHUTNEY
- 2 Large Fresh Mangos, peeled and cut into small dice
- 1/4 cup Orange Juice
- 2 tbsp Palm Sugar
- 3 gram Star Anise
- Pepper (as needed)
- 1 ounce Ginger, peeled and finely chopped
- 1/4 cup White Wine Vinegar
- 3 gram Cinnamon Sticks
- Salt (as needed)
CILANTRO AND MINT CHUTNEY
- 8 ounce Cilantro Leaves
- 2 each Green Chile Peppers
- 1/2 each Mango, peeled and roughly chopped
- 4 ounce Crushed Ice
- 1 tbsp Dry Mango Powder
- 1 tbsp Canola Oil
- 4 ounce Mint Leaves
- 1/2 ounce Ginger, roughly chopped
- 1/2 each Lemon, juiced
- 1/2 tsp Black Salt (or Pink Salt)
- 1/2 tsp Ground Cumin
KALE-CHICKPEA CHIPS
- 1 tsp Black Salt (or Pink Salt)
- 2 tbsp Dry Mango Powder
- 1 ounce Ginger, minced
- 1 tsp Crushed Peppercorn
- 1 tbsp Ground Cumin
- 1 lb Chickpea Flour (Gram Flour or Besan)
- 2 tsp Salt
- 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
- 1/2 bunch Cilantro, cut in chiffonade
- 1 tsp Crushed Peppercorns
- 4 each Fresno chiles, sliced thinly (optional)
- 2 tbsp Extra-virgin Olive Oil
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Instructions
MANGO CHUTNEY
- 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
- Combine all the ingredients in a high-speed blender and blend into a smooth puree. Transfer to a squeeze bottle.
KALE AND CHICKPEA CHIPS
- Prepare a spice mix by combining the black salt,ground cumin, and mango powder.
- 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
- In a bowl, combine the diced mango and frisée. Dust with the remaining dry spice mix.
- 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.
Categories: Salads