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Tomato, mango and burrata chaat

By: Food writer and author, Gurdeep Loyal

Published: 8 Aug 24
Updated: 20 Aug 24

India meets Italy in food writer Gurdeep Loyal‘s tomato, mango and burrata chaat recipe. Perfect for summertime celebrations.

Gurdeep says: “This recipe is a remix of caprese salad with a chaat street-food twist. Mango complements the sweetness of tomatoes, and instead of a balsamic dressing, this has a tangy tamarind sauce. Replacing basil there’s a spice crunch and crispy curry leaves, contrasting with the creamy, oozy burrata. A heady mix of flavours that catapults you to the sunshine of Naples and Goa at the same time.”

Loved this dish? Give Gurdeep’s harissa and sweetcorn samosa chaat a whirl for your next chaat fix.

Easy
August 2024

Test kitchen approved

Serves 4
Hands-on time 20 min

India meets Italy in food writer Gurdeep Loyal‘s tomato, mango and burrata chaat recipe. Perfect for summertime celebrations.

Loved this dish? Give Gurdeep’s harissa and sweetcorn samosa chaat a whirl for your next chaat fix.

Vegetarian recipes

Nutrition: per serving

Calories: 419kcals
Fat: 30g (12g saturated)
Protein: 12g
Carbohydrates: 23g (21g sugars)
Fibre: 2.1g
Salt: 2g

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Ingredients

600g mixed tomatoes
½ ripe mango
1 tsp smoked salt
1 tsp amchoor (dried mango powder – see Know How)
1 tbsp tamarind paste
3 tbsp runny honey
1 tsp Worcestershire sauce or Henderson’s Relish
4 tbsp olive oil
1 tsp kashmiri chilli powder
1 tsp coriander seeds, crushed
1 tsp fennel seeds, crushed
1 tsp sesame seeds
20 curry leaves
1 burrata
Sev to sprinkle
Puffed rice (also called muri/ murmura) to sprinkle

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Method

Cut the tomatoes into 1cm slices and the mango into half moons (if it’s very ripe, you don’t need to peel it). Arrange on a serving platter, then sprinkle with the salt and amchoor. Set aside.
Mix the tamarind, honey and Worcestershire sauce (or Henderson’s Relish for vegetarians) with a pinch of salt.
Heat the oil in a frying pan over a medium heat. Add the chilli, coriander, fennel and sesame seeds, fry for 1 minute, then add the curry leaves. Sizzle for 1 minute until fragrant and the leaves are beginning to crisp, then remove from the heat.

Put the burrata in the centre of the serving dish and cut it open. Spoon over the spiced curry leaf oil, then drizzle over the tamarind sauce. Finish with sev and puffed rice.