Persimmon, Pomegranate & Toasted Cumin Chaat
Motherland
4
20 minutes
3 minutes
Indian-inspired
Ingredients
3 firm-ripe Fuyu persimmons, (about 450 g / 1 lb)
90 g pomegranate arils, (½ cup)
30 g finely diced red onion, (¼ cup)
2 tbsp chopped fresh cilantro, plus a few leaves to finish
1 tsp whole cumin seeds
1½ tbsp fresh lime juice, plus more to taste
¼ tsp Kashmiri chilli powder
¼ tsp kala namak (black salt)
⅛ tsp fine sea salt, plus more to taste
30 g fine sev, to finish
Directions
Toast the cumin in a dry skillet over medium-low heat for 1–2 minutes, stirring, until fragrant and a shade darker. Transfer to a plate, cool briefly, then crush coarsely.
Remove the persimmon tops and cut the fruit into bite-size wedges or 1.5 cm (½-inch) cubes. Fuyu skin can stay on; peel it if you prefer. Put the fruit in a mixing bowl with the pomegranate, onion and chopped cilantro.
Stir together the lime juice, chilli powder, black salt, sea salt and crushed cumin. Pour over the fruit and fold gently until coated. Taste a piece of fruit and adjust the lime and salt.
Transfer to a shallow serving bowl. Scatter the sev and remaining cilantro over the top immediately before serving, while the sev is still crisp.
