You won't find strawberry-rhubarb chaat in India, but ManeetChauhan's take is bursting with flavor and that essential crunch from masala boondi.
Chaat is no single dish or recipe; it encompasses a range of snacks with a riot of textures and flavors. Here, tart rhubarb plays off the sweetness of strawberries; puffed chickpea cereal delivers that essential crunch.1 1/2 teaspoons panch phoron 1/2 teaspoon Kashmiri red chile powder or Hungarian hot paprika1 tablespoon roughly torn fresh mint, plus small mint leaves, for garnish1/4 teaspoon chaat masala Thinly slice about half of 1 rhubarb stalk into 1/8-inch-thick half-moons to yield 1 cup.
Add panch phoron; cook, stirring often, until sizzling and fragrant, about 2 minutes. Stir in chopped rhubarb, brown sugar, ginger, vinegar, and chile powder. Reduce heat to low; cook, stirring occasionally, until mixture is jammy and reduced to about 11/3 cups, about 25 minutes. Stir in salt. Transfer chutney mixture to a bowl. Let cool, then refrigerate until ready to use.Toss together strawberries and torn mint in a medium bowl; if strawberries are sweet, add lime juice.
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