Looking for a refreshing summer salad with a desi twist? This Chatpata Watermelon Pineapple Mint Chutney Salad is just what you need! Juicy watermelon and sweet pineapple cubes come together in a riot of colors, but what truly elevates this salad is the punchy green chutney dressing. It’s a delicious blend of fresh coriander, mint leaves, green chili, roasted cumin seeds, salt, and a generous splash of lime juice – tangy, herby, and spicy all in one spoonful.
Once the chutney is ready, it’s generously poured over the cubed fruits and tossed well to coat each piece with that zesty goodness. The magic doesn’t stop there – a sprinkle of chaat masala and red chili powder amps up the flavor, making each bite a burst of sweet, spicy, and tangy notes. It’s that perfect balance that makes you keep going back for more.
This salad isn’t just tasty – it’s super hydrating and packed with antioxidants. Watermelon cools the body, pineapple boosts digestion, and the mint chutney adds a refreshing touch that cleanses the palate. It’s a great addition to your summer brunch table, picnic basket, or even as a light appetizer before a spicy meal.
Garnish it with fresh chopped coriander and serve chilled for best results. Trust me, this Chatpata Watermelon Pineapple Mint Chutney Salad is a flavor bomb – and a total crowd-pleaser. It’s easy to make, incredibly refreshing, and perfect for those who like their salads with a little spice and a lot of attitudes!
Ingredients:
For the Salad:
• 2 Cups Watermelon, Cut into Bite-Sized Cubes (Seeds Removed)
• 2 Cups Pineapple, Cut into Bite-Sized Cubes
For The Mint Chutney Dressing:
• 1 Cup Fresh Coriander Leaves
• ½ Cup Fresh Mint Leaves
• 1 Green Chili (Adjust to Spice Preference)
• 1 Tsp Cumin Seeds (Roasted)
• Salt To Taste
• Juice Of 1 Lime
For Garnish & Tossing:
• ½ Tsp Chaat Masala
• ¼ Tsp Red Chili Powder (Optional, For Extra Heat)
• Fresh Coriander, Finely Chopped (For Garnish)
Method
1. Prepare the Fruits:
Cut the watermelon and pineapple into bite-sized cubes. Place them in a mixing bowl and refrigerate while you prepare the chutney.
2. Make the Mint Chutney:
In a blender, combine coriander, mint, green chili, roasted cumin seeds, salt, and lime juice. Blend until smooth. If needed, add 1–2 tablespoons of water to help it blend. The chutney should be thick and pourable.
3. Toss the Salad:
Pour the prepared mint chutney over the chilled watermelon and pineapple cubes. Sprinkle chaat masala and red chili powder on top. Gently toss everything together until the fruits are well coated.
4. Garnish & Serve:
Garnish with freshly chopped coriander and serve immediately for the freshest taste. You can also chill it for 10–15 minutes before serving.
Tips
• Use ripe and sweet fruits for best results. Slightly under ripe pineapple adds a nice tart bite too.
• Chill the fruits and chutney before tossing for a refreshing and cooling salad, especially on hot days.
• Adjust the spice level to your preference – skip the chili powder or green chili if serving to kids.
• Leftover chutney can be stored in the fridge for 2–3 days and used in sandwiches, chaats, or as a dip.
- For the Salad:
- 2 Cups Watermelon, Cut into Bite-Sized Cubes (Seeds Removed)
- 2 Cups Pineapple, Cut into Bite-Sized Cubes
- For The Mint Chutney Dressing:
- 1 Cup Fresh Coriander Leaves
- ½ Cup Fresh Mint Leaves
- 1 Green Chili (Adjust to Spice Preference)
- 1 Tsp Cumin Seeds (Roasted)
- Salt To Taste
- Juice Of 1 Lime
- For Garnish & Tossing:
- ½ Tsp Chaat Masala
- ¼ Tsp Red Chili Powder (Optional, For Extra Heat)
- Fresh Coriander, Finely Chopped (For Garnish)
- Prepare the Fruits:
- Cut the watermelon and pineapple into bite-sized cubes. Place them in a mixing bowl and refrigerate while you prepare the chutney.
- Make the Mint Chutney:
- In a blender, combine coriander, mint, green chili, roasted cumin seeds, salt, and lime juice. Blend until smooth. If needed, add 1–2 tablespoons of water to help it blend. The chutney should be thick and pourable.
- Toss the Salad:
- Pour the prepared mint chutney over the chilled watermelon and pineapple cubes. Sprinkle chaat masala and red chili powder on top. Gently toss everything together until the fruits are well coated.
- Garnish & Serve:
- Garnish with freshly chopped coriander and serve immediately for the freshest taste. You can also chill it for 10–15 minutes before serving.
Chill the fruits and chutney before tossing for a refreshing and cooling salad, especially on hot days.
Adjust the spice level to your preference – skip the chili powder or green chili if serving to kids.
Leftover chutney can be stored in the fridge for 2–3 days and used in sandwiches, chaats, or as a dip.
