Orange chaat masala
By Chatelaine
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Photo, Andrew Grinton.
Zesty citrus will wake up your table this winter!
Ingredients
-
2 tsp
cumin seeds
-
1 1/2 tsp
fennel seeds
-
1/2 tsp
coriander seeds
-
1 tsp
dried
mint
-
1 tsp
salt
-
1/4 tsp
ground
ginger
-
1/8 tsp
cinnamon
-
1/8 tsp
cayenne pepper
-
2
Cara Cara
oranges
-
2
blood
oranges
-
1/4 cup
thinly sliced red
onion
Instructions
- 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.
Chatelaine Basics: How to segment an orange
Nutrition (per serving)
- Calories
- 77,
- Protein
- 1 g,
- Carbohydrates
- 18 g,
- Fibre
- 3 g,
- Sodium
- 14 mg.
- Excellent source of
- vitamin B6