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Hungry Buddha's Mixed Vegetable Chutney

Prep time
20 mins
Cooking time
30 mins
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.


For the aloo kakro achar chutney

  • 400g potatoes
  • 200g cucumber
  • 200g carrots
  • 50g fresh (or frozen) green peas (optional)
  • ½ cup sesame seeds (roasted and ground)

For tadka (tempering)

  • 2 tbsps vegetable oil
  • 1 tsp fenugreek
  • 2 dried chillies
  • 1 tsp turmeric
  • 1 tsp ginger-garlic paste
  • 2 tbsps lemon juice
  • Salt to taste

For garnishing

  • Fresh coriander leaves, chopped
  • 2 green chillies, finely chopped
  1. 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.

  2. Cut the cucumber and carrots into fine strips and add them to the bowl, along with the peas.

  3. 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.

  4. 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.

  5. 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.

Image credit: Hungry Buddha

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