45 minutes


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


Preheat a ceramic barbecue to 180°C and set it up for direct cooking
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
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
Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the pan
Place in a bowl and dress with the olive oil and chaat masala
Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charred
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