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Ingredients
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Fruit
Dressing & Seasoning
Herbs & Crunch
Method
Prepare Fruit
wash and dry
Thoroughly wash all fruits under running water. Pat dry with a clean cloth or paper towel.
peel and dice guava
Trim the ends of the guavas. If skin is thin and tender you may leave it on; otherwise peel. Cut each guava into thin slices, then dice into 1/2-inch cubes. Remove any tough seeds if desired.
prepare other fruits
Peel and dice the mango into 1/2-inch cubes. Peel banana and slice into 1/4-inch rounds. Core and dice the apple into 1/2-inch cubes (toss immediately in a tiny splash of lemon juice if you worry about browning). Segment the orange or peel and cut into bite-sized pieces. Collect pomegranate arils.
Mix Dressing
combine seasonings
In a small bowl, combine fresh lemon juice, salt, chaat masala, black salt, red chili powder, roasted cumin powder, and sugar or honey (if using). Stir until salt and sugar dissolve and the mixture is uniform.
taste and adjust
Taste the dressing and adjust acidity or saltiness as needed — add up to 1 tsp more lemon juice for brightness or a pinch more sugar if fruits are very tart.
Assemble Chaat
combine fruits
Place all diced and prepared fruits (guava, mango, banana, apple, orange segments, and pomegranate arils) in a large mixing bowl.
add crunch
Just before serving, sprinkle roasted peanuts or roasted chana and sev or crushed papdi over the top and toss lightly to combine. If you expect leftovers, reserve the sev until serving time to keep it crisp.
final taste
Taste the chaat and adjust seasoning with a pinch more chaat masala, salt, or lemon juice if desired.