Orange chaat masala
2
- Prep Time10 mins
- Total Time15 mins
- Makes4 servings
Photo, Andrew Grinton.
Zesty citrus will wake up your table this winter!
Ingredients
2 tsp cumin seeds
1 1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tsp dried mint
1 tsp salt
1/4 tsp ground ginger
1/8 tsp cinnamon
1/8 tsp cayenne pepper
2 Cara Cara oranges
2 blood oranges
1/4 cup thinly sliced red onion
Instructions
TOAST cumin, fennel and coriander in a small pan over medium, stirring until toasted and fragrant, about 3 min. Grind seeds with mortar and pestle or coffee grinder until a coarse powder forms. Transfer to a small bowl and stir in mint, salt, ginger, cinnamon and cayenne.
SLICE a small piece off top and bottom of each orange. Slice off and discard remaining peel, including all white pith, so segments are showing. Slice oranges into rounds. Toss with red onion. Sprinkle with ¼ tsp of the masala mixture.
Chatelaine Basics: How to segment an orange
Nutrition (per serving)
Calories 77, Protein 1g, Carbohydrates 18g, Fibre 3g, Sodium 14mg.
Excellent source of vitamin B6.