I try and include a serving of fruit every day. After a point in time, they get a little boring. To make eating fruits easier, I spice things up. Literally!
This recipe is inspired by the street food vendors in India who serve fruits like papaya, pineapple and watermelon seasoned with Indian spices. The pineapple chunks sprinkled with chaat masala and black salt tastes divine, and is my absolute favourite. So, I took this street-side specialty up a notch and toasted it with dry spices. This makes a lovely mid-meal snack and is perfect to take to pot lucks and parties.
- Pineapple – 5 slice
- Chilli powder – 1 tspn
- Chaat masala – 1 tspn
- Black salt/ Himalayan pink salt – To taste
- Sugar (Optional) – 1/2 tspn
- Lemon juice – 1 tbslspn
- Oil – ½ tblspn
- Chopped coriander leaves – 1 tspn
- Coat the sliced pineapple in chilli powder, chaat masala, black salt, sugar and oil.
- Keep it aside for 20-30 minutes and allow the pineapple to absorb the flavours of the spices.
- Heat a pan. Toast the pineapple slices for 1 minute on each side.
- Turn the stove off.
- Drizzle a little lemon juice on top of the pineapple slices.
- Garnish with coriander leaves and serve.
- You could also use regular salt in place of black salt.
- If the pineapple is sweet or sour, reduce the amount of sugar or lemon juice respectively.
- You could skip tossing the pineapple slices in oil and choose to spray or brush the fruit slices with oil instead.