4
45 minutes

Ingredients

Barbecued aloo

  • 1kg new potatoes
  • 1 tbsp of chaat masala
  • 2 tbsp of olive oil

Coriander chutney

  • 1 bunch of coriander, approx. 30g
  • 75ml of olive oil
  • 1/2 garlic clove
  • 1 piece of fresh ginger, 5mm in length, peeled
  • 1/2 green chilli, (optional)
  • 1/2 lime
  • salt

To serve

  • 1/2 red onion, finely diced
  • 3 tbsp of coconut yoghurt
  • 2 tbsp of mango chutney
  • 1 handful of pomegranate seeds
  • 1 handful of sev mamra
  • 1 handful of fresh coriander, leaves picked

Method

1
Preheat a ceramic barbecue to 180°C and set it up for direct cooking
2
Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed
3
To make the coriander chutney, add the garlic, ginger, chilli (if using), oil and coriander (including stalks) to a blender and blitz to a coarse consistency. Taste and season with salt and lime juice
4
Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the pan
5
Place in a bowl and dress with the olive oil and chaat masala
6
Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charred
7
Toss the barbecued potatoes with the red onion, 3 tbsp of the coriander chutney, the yoghurt and mango chutney, then top with pomegranate seeds, crunchy sev and fresh coriander