Sour and spicy potatoes (alu chaat) with chutneys - delicious. magazine

Ingredients

• 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
• For the coriander peanut chutney
• 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
• For the ginger and chilli chutney
• 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