Two 450g cans of chickpeas
1 large potato, cubed
1 medium onion, diced
2 tablespoons tamarind paste
1 teaspoon mango powder
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 tablespoons tomato ketchup
3 tablespoons Bali Nutra Coconut Syrup
1 tablespoon chopped fresh mint
2 tablespoons fresh coriander
4 baby tomatoes, sliced
3 baby onions, sliced
1 red chilli
1 green chilli
This sweet and sour delicacy is one of the most popular snacks across the Indian subcontinent. It may be eaten at any hour of the day, and also acts as a perfect side dish to any meal.
1. Drain the chickpeas well and place them in a large serving bowl.
2. Boil the potato and onion until soft but not mushy. Drain and set aside.
3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, coconut syrup and slat to taste, with 150ml water. Pour this sweet and sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together.
4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions. Arrange the two chillies crossed on top to serve.