Potato and Yogurt Chutney

This humble chutney comes from my father’s side of the family in the village. My mother learned it by watching the women make it there, and she used to prepare it for us when we were children. She often made it in the winter, and we would enjoy it with hot chapatis drenched in ghee. This chutney has a bold garlic flavour, along with a spicy kick and a gentle tang from the yogurt. The potato gives it body and makes it satisfying in the simplest, most comforting way.

Makes approximately 3/4 cup

Total Time: 10 minutes

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Ingredients

• 1 serrano pepper

• 2 fat cloves of garlic

• 1/2 + 1/8 teaspoon salt

• 1/2 medium boiled potato (about 75 grams)

• 1/2 cup Indian plain yogurt (dahi)

• 1/4 cup water

• 1/8 teaspoon red chilli powder

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Recipe

1. Slice the serrano pepper and garlic into rounds. Add them to a mortar and pestle along with the salt and pound until a smooth paste forms.

2. Mash the boiled potato into tiny chunks with your hand and add it to the mortar. Mix everything together with a spoon.

3. Add the yogurt, water, and red chilli powder. Mix until fully combined. The chutney is ready to serve.

4. This chutney tastes best paired with roti or parantha.

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Notes

• You can store this chutney in the refrigerator for up to a day

  . After that, it may develop a more pronounced sourness due to the salt, especially if the yogurt you have used is already quite tangy to begin with.

• To make it ahead, skip the salt and refrigerate for up to 3 days. Add salt when you are ready to serve.

• Use a completely cool potato for the ideal chunky texture.