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.

Ingredients:

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

Curry leaves

Salt to taste.

Tomatoe sauce

Blend the following in the blender

• 1 x onion roughly chopped.
• 2 x tomatoes, skin removed and roughly chopped.
• 4 x cloves of garlic.

Method:

• 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.