This chutney has eluded me for so long. But I have finally got the nick of it.
It is a perfect side dish to go with Kichari… the recipe on how to make kichari can also be found on the blog under the rice section.
If you want a stronger option you are more than welcome to add chillies.
You don’t have to used the masala’s I use. You can use what is available to you or what you have in your cupboard. I use these masala’s on a daily basis, so I am used to them and they give off such a lovely aroma while you are cooking.
5x medium potatoes, peeled and cubed.
1 x onion finely chopped
1 x tsp Bombay delight masala.
1 x tsp Chowman’s masala.
1 x tsp Special Mixed masala.
¼ x tsp turmeric powder.
1 x tsp jeera powder.
1 x tsp dhania powder.
½ x tsp mustard seeds.
1 x tsbp paste
Salt to taste.
Blend the following in the blender
- 1 x onion roughly chopped.
- 2 x tomatoes, skin removed and roughly chopped.
- 4 x cloves of garlic.
- Heat some oil in a pot on a medium heat.
- Add the mustard seeds and allow to fry till they start to pop.
- Add the onion, curry leaves and salt.
- Saute the onions till they become transparent.
- Add all the masala’s, dhania powder, jeera powder and turmeric powder.
- Mix well and add the tomatoe sauce.
- Stir so that everything is well combined.
- Add the tomatoe paste and mix.
- Add the chopped potatoes and stir.
- Add about a cup of water.
- Cover and allow to cook on a medium heat.
- Stirring occasionally you can a little more water at a time, if the mixture starts to stick to the bottom of the pot.
- Do not add too much water as the potatoes must still hold its shape and not be mushy.