Pakistani Fruit Chaat (With Easy Chaat Masala Recipe)
Say goodbye to mediocre Fruit Chaat. This mouthwatering Pakistani-style Fruit Chaat recipe is full of sweet & tart flavor and fresh, vibrant texture. It includes an easy, 5-ingredient chaat masala recipe and tips for making the best fruit chaat. Let’s liven up that fruit!
What is Fruit Chaat?
Fruit chaat is a spicy, tangy, fruit salad popular in Pakistan and India. Various fruits are mixed with a spice blend called chaat masala. In Pakistani culture, it’s typically eaten for Iftar during the Month of Ramadan and makes for a refreshing snack.
Fruit Chaat for Iftar
Growing up, I don’t remember breaking a fast during Ramadan without fruit chaat. To this day, it’s is the one thing I most frequently have at the table for Iftar.
Not only is fruit chaat the perfect way to get variety of fruits in your limited sundown time, but it also helps balance out all the savory and heavy foods that are oft consumed for Iftar.
What is Chaat Masala?
Chaat Masala is a spice mix made with traditional Pakistani & Indian spices. The formulas for Chaat Masala vary, but the similarities in almost every chaat masala recipe are:
- roasted cumin seeds
- dry mango powder (amchur)
- black salt (kala namak)
- pomegranate seed powder (anardana)
- red chili
Chaat Masala isn’t just used for fruit chaat, but all kinds of street food or anytime where you’d like a bit of sour, tangy, kick. For example, I often use it when I’m making Chana Masala.
How to make Chaat Masala:
Chaat Masala has a very distinct taste that’s hard to replicate. In fact, I almost gave up after I tried many different versions without success.
But then, I followed my instincts and let go of what ‘should’ be the right quantities and came up with a simple, 5-ingredient recipe that rivals store-bought chaat masala.
To make chaat masala, first dry roast the cumin seeds and allow them to cool. Then add them to a spice grinder along with the rest of the spices and blend. You can also use a mortar and pestle to crush the cumin seeds, then mix in the rest of the spices.
Chaat Masala Brands I’ve used:
I get that not everyone has spices like pomegranate powder and black salt in their pantry, so here are a few store-bought spice blends I’ve used:
- Spicewalla Chaat Masala
- Shan Chaat Masala
- National Chaat Masala (my husband likes this one)
How to make Fruit Chaat
Fruit chaat is as simple to make as any fruit salad:
- Chop up your fruit and toss it in a bowl.
- Add the rest of the ingredients and stir to combine.
Though mint is not a traditional ingredient and not at all required, I love to sprinkle it on top for a refreshing taste.
What Fruit to Use
There are no rules when it comes fruit chaat, and the best fruit is the fruit you have on hand.
The most commonly used fruits are bananas, apples, pears, grapes, mango, and pomegranate (my favorite addition!). I wouldn’t say any fruit is off limits, but some fruits such as figs or avocados aren’t traditionally used. I also tend to avoid fruit with high water quantity such as watermelon and cantaloupe.
Though chickpeas are an optional ingredient, they’re often used in traditional recipes. Chickpeas help balance the sweet and savory notes and also add a bit of protein.
The Secret to Great Chaat
I’ve tasted many versions of fruit chaats. (Just one month of dawats will make you an expert on what it tastes like.)
While a good chaat masala is vital, I’ve found the best fruit chaats have one thing in common, the secret sauce if you will – and that is orange juice, or any other fruity juice really!
Freshly squeezed is ideal, but you can use whatever you have on hand. Mango juice, a combo juice like pineapple orange mango, I’ve seen people use Tang!
- I love to chop the fruit in small pieces, so no fruit is overpowering and each bite is diverse. It’s also easier to eat that way.
- When making the chaat masala, adjust each spice according to what you like. Cumin for earthiness, red chili for spice, dry mango powder and anardana for sourness, and black salt for punchy flavor.
- If you feel like switching it up, some of the variations worth trying are adding tamarind paste (imli), cinnamon powder, and jaggery powder (gud).
How to serve Fruit Chaat
Fruit Chaat can be prepared several hours before serving. I usually make it earlier during the day and refrigerate to serve later.
Here’s a tip that’s especially useful if you’re making it for company: If you’re adding bananas, add them right before serving to prevent them from getting mushy.
More Pakistani Iftar recipes:
And check out this roundup of 40+ Pakistani Ramadan recipes for many more ideas.
Pakistani Fruit Chaat (With Easy Chaat Masala Recipe)
Fresh Fruit (Options Below) – Yields 5 1/2 – 6 cups chopped fruit
- 1 small apple, cored and diced
- 1 small mandarin, peeled and cut in half
- 1 small mango, peeled and cubed
- 1/3 cup blueberries, (or sub berries of choice)
- 1/3 cup grapes, cut lengthwise if large
- 2 tbsp pomegranate seeds
- 1 banana, cut lengthwise and sliced
- 2-4 tsp chaat masala (may need less for store-bought), see full recipe or below for small-batch
- 2-3 tbsp orange juice, or sub juice of choice
- 1 tsp sugar, maple syrup, or sweetener of choice, optional
- 1/3 cup cooked chickpeas (drain and rinse if using canned), optional
- mint, optional, for garnish
Chaat Masala – Yields ~4 tsp
- 1 tsp cumin seeds
- 1 tsp dry mango powder (amchoor powder)
- 1/2 tsp pomegranate seeds (anardana), or sub pomegranate powder
- 1/4 tsp heaped black salt, (or sub pink salt)
- generous pinch red chili pepper
- 2 black peppercorns, optional
- Optional – spice grinder OR mortar and pestle
To make the Chaat Masala
- Heat a small pan over low-medium heat. Add the cumin seeds and dry-roast for 2-3 minutes, or until they turn fragrant and begin to deepen in color. Remove from heat and allow to cool.
- Transfer the cumin seeds to a spice grinder and add the rest of the spices. Grind into a fine powder. Set aside.
To make the Fruit Chaat
- Combine the fruit and fruit chaat ingredients (except mint) in a serving bowl and mix well to combine.
- Garnish with mint, if desired. Serve fresh or cover and refrigerate until ready to serve.* Best consumed within 1 day.
*photography inspired by Joanna Yee from “Mountain Berries & Dessert Spice”