Potato Salad with Tamarind Chutney
Indian food packed full of aromatic spices and a big serving of love

Potato Salad with Tamarind Chutney

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PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

SERVING SUGGESTION

4

HEAT LEVEL

MILD

STEP BY STEP INSTRUCTIONS

step 1

Blend potato with onion, cumin powder, red chilli, chopped coriander and pomegranate seeds.

step 3

Chill for ½ hour before serving.

step 2

Toss in Geeta’s Tamarind Chutney and yogurt, lemon juice.

step 4

Garnish with 1-2 tablespoons of your favourite Bombay mix.

Ingredients

400 g potato, boiled peeled and cut into one inch cubes

1 red onion – chopped fine

½ teaspoon of cumin powde

½ teaspoon red chilli (optional)

½ jar Geeta’s Tamarind chutney mixed with ½ jar of water

½ - 1 cup of pomegranate seeds (optional)

2-3 tablespoons chopped coriander

½ lemon (optional)

½ cup yogurt

QUICK TIPS

  • Empty one tin chick peas (drain water)  into a large bowl
  • Mix heaped tablespoon of chopped cucumber, chopped tomatoes and chopped onions together.
  • Add one teaspoon of Geeta’s Lime & Chilli Chutney and 2 tablespoons chopped coriander mix well.
  • Add the salt and black pepper to taste.
  • Add your favourite vinaigrette dressing  and mix together when ready to serve.
  • This is delicious as a cool side salad with your  BBQ meats, fish or poultry

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