Chutney Aloo

Potatoes made special with green chutney, tamarind chutney and Schezwan chutney

• 4 medium potatoes, boiled and peeled
• 2 1/2 tablespoons green mango-mint chutney
• 1 tablespoon sweet tamarind chutney
• 2 tablespoons schezwan chutney
• 2 tablespoons oil
• 1 tablespoon white sesame seeds, toasted

Method

1. Roughly cut potatoes into small cubes.
2. Heat oil in a non-stick wok. Add potatoes, setting aside some pieces, and cook on high heat for 2-3 minutes. Add green mango-mint chutney and mix well.
3. Add sweet tamarind chutney and mix well. Add Schezwan chutney and mix well.
4. Transfer into a serving bowl and serve hot garnished with toasted white sesame seeds.