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