Hungry Buddha's Mixed Vegetable Chutney
In Nepal, relishes, chutney and pickles play a big part in the whole food experience. They bring contrast and a totally new flavour profile. They are very bold and strong flavoured, a delicious addition to a curry.
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Peel and quarter the potatoes. Add to a pan of boiling water and cook until tender. When cool enough to handle, dice into 1cm chunks and put them into a mixing bowl.
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Cut the cucumber and carrots into fine strips and add them to the bowl, along with the peas.
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Roast the sesame seeds in a dry pan and grind them into powder using a pestle and mortar. Add the powder to the mixture together with salt. Mix well.
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For the tadka, heat a pan with oil and when very hot add the fenugreek. When it starts to colour and turn darker, add the chilli and ginger-garlic paste. Once the mixture starts spluttering, add the turmeric and stir.
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Add the cooked tadka to the mixture in the bowl and mix well. Add lemon juice and salt to taste. Garnish with finely chopped coriander leaves and green chillies. Mix well.
