Orange chaat masala

Prep 10 min
Total 15 min
Serves 4

Zesty citrus will wake up your table this winter!



2 tsp
1 1/2 tsp
1/2 tsp
1 tsp
dried mint
1 tsp
1/4 tsp
ground ginger
1/8 tsp
1/8 tsp
Cara Cara oranges
blood oranges
1/4 cup
thinly sliced red onion


  • TOAST cumin, fennel and coriander in a small pan over medium, stirring until toasted and fragrant, about 3 min. Grind seeds with mortar and pestle or coffee grinder until a coarse powder forms. Transfer to a small bowl and stir in mint, salt, ginger, cinnamon and cayenne.
  • SLICE a small piece off top and bottom of each orange. Slice off and discard remaining peel, including all white pith, so segments are showing. Slice oranges into rounds. Toss with red onion. Sprinkle with ¼ tsp of the masala mixture.



Calories 77
Protein 1 g
Carbohydrates 18 g
Fibre 3 g
Sodium 14 mg
Excellent source of vitamin B6

Chatelaine Basics: How to segment an orange

Issue: January 2018

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Photo credit: Photo, Andrew Grinton.

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