Pineapple Coconut Sprouted Chaat — channel all the tropical flavors with this unique and refreshing chaat! With mung & moth bean sprouts and kala chana as the base, this chaat isn’t just flavorful from the grilled pineapple or coconut milk sauce, but also nutritious!
WATCH HOW TO MAKE PINEAPPLE COCONUT SPROUTED CHAAT:
To start, in a bowl add your spouts, kala chana, onions, cucumbers, tomatoes, peppers, green chilies, and all your spices. Go in with some green chutney, a squeeze of lime, and some torn basil leaves that a lovely freshness. Give this all a quick mix and we’ll set this aside.
For the pineapple, I want to quickly caramelize these with some sugar and a pinch of salt, lemon, and black pepper. Just let them grill of for a few minutes until they get some color.
For our coconut layer, sauté some curry leaves in a bit of coconut milk until they’re aromatic and then add in the rest of the coconut milk. Let this simmer along with some simple spices for a few minutes until it comes up to a boil. Finish with a cornstarch slurry to get this perfect silky texture.
To assemble, add a layer of the coconut sauce at the bottom, followed by our chaat and some green chutney and tamarind chutney. Top this up with the grilled pineapple and drizzle with some more of the coconut sauce or you can also use yogurt for some tanginess. Finish with some sev and bond for crunch and this insane chaat is ready to dig in! Enjoy!
Serve these stunning boards with crackers and your holi entertaining is sorted! Enjoy!
If you like this, please try my other recipes:
Pineapple Coconut Sprouted Chaat — channel all the tropical flavors with this unique and refreshing chaat! 🍍🏝️ With mung & moth bean sprouts and kala chana as the base, this chaat isn’t just flavorful from the grilled pineapple or coconut milk sauce, but also nutritious! ✨
- 1 cup mixed sprouts , blanched in salt water; I used moong and moth bean sprouts
- 1/2 cup black gram (kala chana or black chickpeas) , boiled
- 1/2 cup onions , finely diced
- 1/4 cup cucumber , diced
- 1/4 cup tomatoes , finely diced
- 2 tbsp mixed color bell peppers finely diced
- 1/4 cup potatoes , boiled and diced (optional)
- 2 green chilies , finely chopped
- 1/2 tsp salt
- 1 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 2 tsp mint cilantro chutney
- 2 tsp oil
- 2 tsp lemon juice
- 7-8 leaves basil leaves , torn
- 2 cup pineapple , chopped into cubes
- 3 tbsp sugar , adjust according to taste
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/4 tsp black pepper
- 1 1/2 cup coconut milk
- 6-7 curry leaves
- 1/4 tsp red chili powder
- 1/2 tsp salt
- 1 tsp sugar
- cornstarch slurry , 2 tsp cornstarch mixed with 2 tbsp water
- mint cilantro chutney
- tamarind chutney
- red chili powder
- boondi (chickpea flour droplets)
- beetroot , grated
- carrots , grated
- sev (bhujiya)
- lime , wedges
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In a bowl, combine all of the ingredients for the mixed sprouts layer and give it a good mix.
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For the pineapple layer, in a pan, heat your pineapple, lemon juice, sugar and salt on medium heat. Cook them for 2-3 minutes, and then add in the black pepper. Continue cooking the pineapple until they are tender and the sugar is dissolved.
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For the spiced coconut sauce, begin by heating only 1 tbsp of the coconut milk with the curry leaves on medium heat. Sauté them for 2-3 minutes until the coconut milk is infused with the flavor of the curry leaves.
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Then, add in the rest of the coconut milk along with the spices. Let that come to a boil and then add in the cornstarch slurry. Continue to cook the coconut milk for another few minutes as it thickens. Take it off the heat and let it cool.
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To assemble, in your serving dish, pour in a layer of your spiced coconut sauce. Then, add in a generous amount of your mixed sprouts layer. Top that off with tamarind chutney, green chutney, and the pineapple layer. Garnish with some more coconut milk, boondi, beetroot, carrot, bhujiya and a lemon wedge. Your Pineapple Coconut Sprouted Chaat is ready, enjoy!
Recipe Video
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Looks amazing! Can’t wait to try
😍😍
You’d love this for sure! Please share some pics, would love to see them!
Does this app not become too sweet as both pineapple and coconut
Planning to next weekend in my chaat party plz advise
Thanks
no, it won’t be sweet and you’ll obviously adjust the seasonings, and the sugar (in pineapple layer) as per your taste.
Hi Nidhi, I am planning to make this next weekend for a party as an appetizer. Can I make these a day before or it needs to be served immediately
Hi Naina , You can prepare most of the layers a day before
Coconut layer – Make it in advance and keep in the fridge
Pineapple layer – Caramelize earlier, cool it down and store in the fridge
Sprout layer – Boil the sprouts or chana ahead of time. Cut the vegetables in the morning of the day you are serving, but mix them with the sprouts only in the evening so that they do not leave water
Setting the chaat – You can assemble everything one hour before serving. It works well both in individual cups or in a large bowl for a gathering
Hope this helps and enjoy making it. Have a lovely party and please do share the pictures with us, would love to see them.