Recipe: Icy Fruit and Pea Chaat

Recipe: Icy Fruit and Pea Chaat

10 Mar 2016 | 3 min Read

Umaima Abdulally

Author | 75 Articles

Summer’s almost here and it’s time to rustle up recipes that keep the body and mind cool. We are on the cusp of winter and summer, technically called the spring. The Icy Fruit and Pea chaat is a fitting tribute to the delicious winter fruits which are used to create this perfect, colourful spring recipe. Packed with protein and goodness of fruits, this tangy amalgamation of flavours and wholesomeness can be eaten as a snack, salad or even a light meal, on those hot sunny days.  

Whipped up in minutes, this low calorie chaat works as a great accompaniment to meals. You can have unlimited variations of the same. Replace chickpeas with green or brown peas; include bananas, melons and apples if desired. You can also try tossing the chaat in only spicy green coriander chutney to create a hot version. Cut vegetables like tomatoes, boiled potatoes, cucumber, olives and it works well with some lemon juice and coriander sprinkle too. A perfect “juicy” family treat for kids and adults, alike! 

Icy Fruit and Pea Chaat Recipe


  • 2 cups, freshly cut fruits, use a range of colors in this mix (strawberry, guava, grapes, pomegranate pearls, and orange)
  • 1 cup boiled chickpeas
  • ½ cup Sweet and Sour Tamarind / Imli chutney (recipe below)
  • 1 teaspoon Chaat masala
  • Salt as per taste


  • Step 1: Place tamarind chutney in freezer for 10 minutes.
  • Step 2: In a clean bowl, put fruits, boiled chickpeas, chaat masala and salt. Mix well.
  • Step 3: Lightly mix in the tamarind chutney.
  • Step 4: Serve immediately or place in freezer to chill further.

Sweet and Sour Tamarind / Imli chutney 


  • ½ cup Tamarind / Imli, seedless
  • 1 cup dates / khajoor 
  • Grated Jaggery / Gur as required to adjust sweetness
  • 1 teaspoon roasted cumin / jeera powder
  • Red chilli powder, as required
  • Black salt, as required


  • Step 1: In a heavy bottomed pan, take 2 cups of water. Add in the tamarind, dates and boil till the tamarind is soft and pulpy.
  • Step 2: Strain the mixture through a soup strainer to remove date seeds and any other tamarind particles. 
  • Step 3: Check for sweetness and add the jaggery accordingly. Check the chutney consistency, if it seems thin, then boil for few minutes.  
  • Step 4: Cool the chutney, add roasted cumin powder, red chilli powder and black salt.
  • Step 5: Transfer to an airtight container. Refrigerate or Freeze for further use. 

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