Sour and spicy potatoes (alu chaat) with chutneys

Ingreadient

• 4 potatoes such as desiree (about 1kg), peeled and cut into 2.5cm pieces
• 4 tbsp coriander peanut chutney (see below)
• 100ml natural yogurt, lightly whisked
• Pinch chilli powder
• 2 tbsp ginger and chilli chutney (see below; or use a dried chilli chutney such as Kerala Taste, from Ebay)
• ¼ tsp chaat masala
• 2-3 tbsp fine sev
• Handful fresh pomegranate seeds
• 30g raw, blanched peanuts
• 1 small onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 green chillies, roughly chopped
• Large bunch fresh coriander (about 40g), leaves picked
• Small bunch fresh mint (about 20g), leaves picked
• 1 tsp sugar
• ½ tsp salt
• Juice ½ lime
• 3 tbsp rapeseed oil
• 100g fresh ginger, peeled and thinly sliced
• 10 dried red chillies – we used kashmiri chillies
• 80g jaggery, grated (or use dark brown muscovado sugar)
• 2 tbsp tamarind paste
• 2 tsp white sesame seeds
• You’ll also need
• Blender or food processor

Instruction

1. For the coriander peanut chutney, heat a frying pan, add the peanuts and toast over a low heat for 1-2 minutes until golden.
2. Transfer the toasted peanuts to a blender or food processor, then add all the remaining ingredients with 5 tbsp water and whizz until smooth. Set aside until ready to use (see Make Ahead).
3. For the ginger and chilli chutney, heat 2 tbsp rapeseed oil in a pan, add the ginger and cook over a low-medium heat for 5 minutes until it starts to change colour. Add the chillies and cook for 1 minute more.
4. Transfer the mixture to a blender or food processor and whizz, adding up to 6 tbsp water to form a paste.
5. Return to the pan and add the jaggery, tamarind and a pinch of salt. Cook over a medium heat for 2-3 minutes until the jaggery has dissolved and the mixture starts to bubble up. Pour into a serving bowl and set aside.
6. Heat the remaining 1 tbsp oil in a small pan. Add the sesame seeds and cook over a low heat for 1 minute or until they start to change colour, then immediately sprinkle over the chutney. You can serve this warm, but it’s much better if left to cool first (see Make Ahead).
7. For the alu chaat, put the potato pieces in a pan, cover with water and add 1 tsp salt. Bring to the boil, then cook for 5-7 minutes until cooked through. Drain and cool for 5 minutes.
8. Put the potatoes in a bowl with 2 tbsp of the coriander peanut chutney and mix well. Transfer to a serving bowl, drizzle the yogurt on top, then sprinkle with some salt and the chilli powder.
9. Drizzle the remaining coriander peanut chutney and all the ginger and chilli chutney on top, followed by the chaat masala and the sev. Sprinkle over the pomegranate seeds and serve.