Cumin and lime-scented potato salad with date and tamarind chutney
It might seem odd to drizzle a ‘chutney’ over asalad, but this is a smooth Indian chutney, rather than the thick, chunkyAnglo-Indian variety.The chutney recipemakes about 300ml (½ pint), which is more than you need for the potato salad,but it’s difficult to work with smaller quantities. The extra can be frozen inbatches.The potatoes andchutney are actually lovely on their own with some cucumber raita, but bothalso make brilliant side dishes for any chicken roasted with Indian spices andthey’re especially wonderful with Roopa’s lemon grass and turmeric chicken.
Ingrediënten
FOR THE CHUTNEY
- 150 g 5½oz tamarind paste
- 150 g 5½oz pitted dates, chopped
- 150 g 5½oz jaggery or soft dark brown sugar
- 1 tsp ground ginger
- ½ tsp garam masala
- 1½ tsp cumin seeds toasted and ground
FOR THE POTATO SALAD
- 500 g 1lb 2oz small waxy potatoes
- juice of 1 lime
- 1 red onion finely chopped
- ½ tsp cracked black peppercorns
- 1 green chilli deseeded and finely chopped
- 1 red chilli deseeded and finely chopped
- 2½ tsp cumin seeds toasted and ground
- 2 tbsp chopped coriander leaves
- leaves from 6 sprigs of mint torn
Instructies
- Start with the chutney.
- Put the tamarind, dates, jaggery or sugar and 500ml (18fl oz) of water into a pan and bring to the boil.
- Reduce the heat and simmer until the dates are really soft and the mixture has reduced by about half.
- Remove the pan from the heat and leave to cool.
- Stir in the spices and whizz in a food processor until smooth.
- Add a dash of water if it’s too thick; you want something with a coating consistency.
- Boil the potatoes until tender.
- Halve each one and tip into a serving bowl.
- Add the lime juice, red onion, cracked pepper, chillies and cumin and leave to cool (you can serve this warm or at room temperature).
- Toss in the herbs and drizzle with about 50ml (2fl oz) of the chutney.
- Serve.
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