Chetna's Coriander Chutney Potatoes (Alu Chaat) | At Home With Us | Food52

Chetna Makan makes the ultimate Indian street food with her spicy and sour potatoes or alu chaat. Her version gets the heat and the tangy notes from two chutneys: coriander peanut and ginger and chili. This dish can be served as a starter, snack, side dish, or main course. The choice is yours! GET THE RECIPE ►► https://f52.co/36TjiAa

For more of Chetna's delicious recipes visit her channel @Food with Chetna

PREP TIME: 45 minutes
COOK TIME: 15 minutes
SERVES: 4

INGREDIENTS

Sour & Spicy Potatoes:
4 potatoes, such as Maris Piper, Desiree, or Yukon Gold (2 pounds 4 ounces) in total, peeled and cut into 1-inch pieces
4 tablespoons Coriander Peanut Chutney (see below)
100 milliliters plain whole-milk yogurt, lightly whisked
Pinch chili powder
2 tablespoons Ginger & Chili Chutney (see below)
1/4 teaspoon chaat masala
2 to 3 teaspoons fine sev
Handful of fresh pomegranate seeds
Table salt

Coriander Peanut Chutney:
30 grams (1 ounce) raw, blanched peanuts
1 small white or red onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chiles, roughly chopped
40 grams (1½ ounces) fresh coriander (cilantro) leaves
20 grams (¾ ounces) fresh mint, leaves picked (stalks discarded)
1 teaspoon granulated sugar
1/2 teaspoon table salt
Juice of ½ lime
75 milliliters (5 tablespoons) water

Ginger & Chili Chutney:
3 tablespoons rapeseed oil, divided
100 grams (3½ oz) fresh root ginger, peeled and thinly sliced
10 dried red chiles
75 to 90 milliliters (5 to 6 tablespoons) water
80 grams (2¾ oz) jaggery, grated
2 tablespoons tamarind paste
1/4 teaspoon table salt
2 teaspoons white sesame seeds

Recipes slightly adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. Photographer: Nassima Rothacker. Mitchell Beazley, distributed by Hachette Book Group. —Chetna Makan

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