Mango Salsa Matra Chaat — an innovative take on the classic Delhi street food, this is the ultimate summer dish! With chatpata vatana topped with a sweet and sour green chutney, mango salsa, and yogurt, there’s so much flavor and texture in this delicious dish!

WATCH HOW TO MAKE MANGO SALSA MATRA CHAAT:

For the salsa, we’ll dice some fresh mangoes and add in tomatoes, onions, chilies, garlic, and spices. Add a drizzle of olive oil along with some hot sauce, lemon juice, and cilantro, Give this a mix and it’s ready.

Then, we’ll make a khatti meethi chutney that has all the ingredients of green chutney like mint and cilantro but with some tamarind for brightness. Add some ice cubes to preserve the super bright and vibrant color and give this a mix.

For our matra, we’ll take boiled chana and aloo and add in our spices, green chilies, ginger juliennes, a squeeze of lemon juice, and our khatti meethi chutney. Give this a gentle mix and finish with some cilantro before assembling.

We’ll layer this on our serving platter and top with dollops of yogurt, green chutney, and finally our mango salsa! When served with papdi to enjoy like a dip and garnished with sev and pomegranate, this is the ultimate summer dish to share!

If you like this, please try my other recipes:

• Crunchy Watermelon Kulle Chaat Cups
• Hara Bhara Kabab Chaat – Quick Recipe
• Strawberry Rose Dahi Puri

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Mango Salsa Matra Chaat

Prep Time

30 mins

Cook Time

15 mins

 

Mango Salsa Matra Chaat — an innovative take on the classic Delhi street food, this is the ultimate summer dish! With chatpata vatana topped with a sweet and sour green chutney, mango salsa, and yogurt, there’s so much flavor and texture in this delicious dish!

Course: Appetizer, Chaat

Cuisine: Fusion, Indian

Keyword: streetfood

Custom Category: Appetizers, Chaat (Indian Street Food), Mango Recipes

Servings: 8

Calories: 144 kcal

Author: Nidhi Bothra

Ingredients

Mango Salsa:

• 1 cup mangoes , finely chopped
• 1/2 cup onions , finely chopped
• 1/4 cup tomatoes , finely chopped
• 2 tbsp cilantro , finely chopped
• 1 tbsp green chilies , finely chopped
• 1 tsp garlic , finely chopped
• 1/2 tsp smoked paprika , or red chili powder
• 1 tsp roasted cumin powder
• 1 tsp oregano
• salt , to taste
• 2 tsp olive oil
• 2 tsp hot sauce
• 1 tbsp lemon juice

Matra For Boiling:

• 1 cup dried white peas (vatana) , soaked in water for 6 to 8 hours
• 1 small potatoes , chopped in small pieces
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 cups water

Spicy Matra:

• 1 tsp red chili powder
• 1 1/2 tsp roasted cumin powder
• 1 tsp chaat masala
• 1 tsp mango powder (amchur)
• 1/2 tsp garam masala
• 1/2 tsp black salt
• salt , if needed
• 2 green chilies , finely chopped
• 1 inch ginger , julienned
• 2 tbsp lemon juice
• 1 tbsp cilantro , finely chopped
• 2 tbsp khatti meethi chutney

Khatti Meethi Chutney:

• 3/4 cup cilantro with tender stems
• 1/3 cup mint leaves
• 1 small ball tamarind
• 2-3 small thai green chilies , roughly chopped
• 1/2 inch ginger , roughly chopped
• 1/4 tsp asafoetida powder (hing)
• 1/2 tsp cumin seeds
• 3 tsp sugar
• 1/4 tsp black salt
• 1/2 tsp salt
• 2 tsp sev (bhujiya)
• 2-3 ice cubes
• 3 tbsp ice water

Garnish:

• beaten yogurt , mixed with salt & sugar
• khatti meethi chutney
• pomegranate seeds
• sev (bhujiya)

Instructions

Khatti Meethi Chutney:

1. Blend together everything and adjust the consistency according to your preference. We will only use 2 tbsp chutney for the chaat, and the rest can be stored in the fridge for later use.

Mango Salsa:

1. Add all ingredients to a bowl, and toss together until combined.

Spicy Matra:

1. Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in water.

2. Drain the white peas. Add them to a pressure cooker with 1 1/2 cup water, diced potatoes, turmeric powder and salt. Cook for 2 whistles, one on high flame and one on medium flame.

3. When done, lightly mash the potatoes and white peas using the back of the spoon, to release some starch and thicken the vatana. If the vatana is too watery then you can remove some water.

4. Now, mix in all the other spicy matra ingredients along with 2 tbsp khatti meethi chutney. Your spicy matra is ready.

Chaat:

1. To assemble, add a layer of warm spicy matra in your serving dish. Drizzle some beaten yogurt and chutney on top.

2. Then, top it off with mango salsa, and garnish with more yogurt, pomegranate seeds and bhujiya. Your Mango Salsa Matra Chaat is ready! Enjoy!

Recipe Video

Nutrition Facts

Mango Salsa Matra Chaat

Amount Per Serving

Calories 144 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.3g2%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 522mg23%

Potassium 545mg16%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 4g4%

Protein 7g14%

Vitamin A 430IU9%

Vitamin C 18mg22%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.