Since I discovered food blogs, just a few short months ago, I have been obsessively blog hopping and enjoying, in particular the wonderful ‘events’ that are hosted throughout the blogging community.
I have followed Margaret Roach’s blogs for a while, as my interests in food and gardening intersect at her ‘A way to garden’. I‘ve been meaning to participate in her summer fest, but was not ready as I was still trying to navigate the travails of blogging.
Now having taken a few baby steps I am feeling a little bit more confidant and am happy to be contemplating recipes ahead of ‘Potato’ week. Hmmm,,,, maybe I’ll even develop a recipe with all the ingredients that have been featured until now …… That should be a lot of fun.
Only using Cucumber, Corn, Cilantro [herb], Dates [stone fruit], Tomatoes, Tabasco pepper, Garlic and Potatoes, I’ll attempt a variation of the popular Indian street food called Chaat.
So what is a “Chaat”? It is an Indian snack/ salad/ street food/ appetizer. Potatoes are generally the back bone of a this dish. A whole host of vegetables and fruits can be added to a Chaat which is then drizzled with a sweet and a spicy, tart sauce and then liberally sprinkled with Chaat Masala. Chickpeas, mung sprouts, puffed rice, peanuts, fried lentil fritters and a number of interesting things can also make their way into a Chaat.
Here is my ‘Summer Fest Chaat’
No measurements required for the vegetables as you can combine them any way you want and any amount you want.
Cucumbers, cut into ½ inch dice
Corn on the cob roasted over a fire like so
and cut into ½ inch rounds, with salt rubbed over them.
Tomatoes, green/red or a combination cut into ½ inch dice
Potatoes [boiled, peeled and cut into ½ inch]. Shallow fry the potatoes to a golden brown like so
and season with salt.
For The Sweet and Tart Chutney
½ a cup of green tomatoes with a blush of ripeness [tart]
¼ cup of cilantro, packed tight
2 pitted medjool dates [sweet]
1 or 2 cloves of garlic
1 tabasco pepper.
¼ tsp salt
Blend everything. You can add a little water if you want it a little runny.
Chilli powder [optional]
your veggies and drizzle the chutney, lightly toss. sprinkle chilli powder. Dig in.
- With the corn, I was totally taking liberties as I ‘ve never seen them in a Chaat. However roasted corn rubbed over with a lemon and sprinkled with “masala’ is a very popular road side fare.
- I used a Tabasco pepper as I grow it in my garden. You can use a milder pepper.
- When using green tomatoes, it is better to use ones that have just started to ripen because you could go wrong with the unripe ones as they can have a sharp acidic taste.
- Normally there are several chutneys at the stall but my challenge was to create a recipe with the just a few ingredients so I just made the one.
- Feel free to add whatever veggie or fruit takes your fancy.
- The chutney will also make a great spread.
- Chaat is usually served in a recepticle made out of dried leaves stitched together and a tooth pick which stands in for a fork.