Members' Recipes Archive

February 2004
Potato Salad with Date and Tamarind Chutney
Roopa Gulati

Potato Salad with Date and Tamarind Chutney

By: Roopa Gulati

The sweet, sour and tangy flavour of tamarind reminds me of balmy evenings spent in New Delhi. After the fierce daytime heat had abated, local street hawkers would defy gravity with precarious heaps of tempting snacks such as lime-drenched cucumber wedges dipped in toasted cumin powder, and mountains of puffed rice snacks coated with dollops of cooling chutneys.
I've long since moved on to a new home, but even in sun-kissed, palm swinging Middlesex, I do like to recreate a taste of the tropics with this simple but evocative salad.


1/2 kg baby potatoes
Juice of 1 lime
2 spring onions, chopped
1 green chilli, seeds removed, finely chopped
1/2 tsp cracked black peppercorns
2 tbsp fresh coriander, chopped
1 tsp cumin seeds, toasted and ground

Date and tamarind chutney
150 g tamarind
125 g seedless dates
175 g jaggery
1/2 litre water
1 tsp ginger powder
1/4 tsp garam masala
1 tsp toasted cumin seeds, ground


1. Scrape or peel the potatoes and boil until tender before cutting each potato into halves.

2. Mix the lime juice, chopped spring onion, green chilli, cracked peppercorns, coriander and cumin powder together. Spoon over the warm potatoes, and stir gently to coat the dressing evenly. Set aside to cool.

3. Just before serving, tip potatoes into a salad bowl and drizzle with the tamarind and date chutney.

4. To make the date and tamarind chutney, break up the tamarind and dates and place them in a pan with the jaggery and water. Bring to a simmer and cook down until really soft.

5. Remove the pan from the heat and push the chutney through a wire sieve to remove seeds and fibres. Stir in the ginger powder, garam masala and toasted cumin powder. Taste the dressing, adding a touch more jaggery if it isn’t sweet enough.

6. Chill before using.

© Recipe copyright 2004 Roopa Gulati


Author: Roopa Gulati Email:

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