Batata chutney – 2 ways | batata thecha chutney | potatoes dry chutney

Batata Chutney is a quick, simple, and incredibly flavorful recipe made with raw potatoes, roasted peanuts, garlic, and everyday spices. It has a mildly spicy and slightly tangy taste that pairs perfectly with roti, paratha, or plain steamed rice. The combination of potatoes and peanuts gives the chutney a rich texture, while garlic and spices add a bold and comforting flavor.

In this recipe, I am sharing two easy variations of Batata Chutney — Batata Thecha and Dry Potato Chutney. Both versions are simple to prepare using basic kitchen ingredients, yet they are packed with delicious taste. These chutneys enhance any meal and can be served with bhakri, chapati, dal-rice, or even as a side with snacks. When you have this chutney ready, you may not even need an extra sabzi or dal.

Do try these flavorful variations and add a spicy, rustic touch to your everyday meals.

The key to making tasty batata chutney at home are

For Batata Thecha Chutney

• Firstly, cut the potatoes into small pieces so they cook quickly. Fry them until they become crispy and golden brown. Frying the potatoes gives the chutney a crispier texture and enhances its overall taste.
• Secondly, along with the potatoes, add peanuts, garlic, and green chillies. Fry them lightly and then grind everything coarsely. The coarsely ground peanuts, garlic, and green chillies enhance the flavor and add a rich texture to the chutney.
• Lastly, add tempering to the chutney mixture to further enhance its taste. This chutney tastes great with roti, paratha, or rice.

For Potato Dry Chutney

• For potato dry chutney, grate the potatoes using a large-hole grater. Fry the grated potatoes until they turn crispy. The fried potato laccha enhances the flavor and gives the chutney a crispy and crunchy texture.
• This chutney has a perfect balance of spicy, salty, and tangy flavors. You can adjust the amount of garlic and spice level according to your taste.
• Store the chutney in an airtight jar; it stays fresh for 15–20 days. Always use a dry spoon while handling it and avoid any moisture to ensure a longer shelf life.

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Recipe video

Batata chutney – 2 ways | batata thecha chutney | potatoes dry chutney

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Chutney

Cuisine Indian

Servings 5 servings

Ingredients

 

For batata thecha chutney

• 2 medium size potatoes
• 6 tbsp peanuts
• 6-7 green chilli
• 7-8 garlic cloves
• 1 cup chopped onion
• 1 tsp amchur powder
• Salt to taste
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp kashmiri red chilli powder
• ¼ tsp turmeric powder
• Some coriander leaves
• 1 tsp lemon juice
• Oil for frying

For potatoes dry chutney

• 2 medium size potatoes
• 6 tbsp peanuts
• 20-25 garlic cloves
• Some curry leaves
• 1 tbsp sesame seeds
• 1 tbsp kashmiri red chilli powder
• Salt to taste
• 1 tsp dry mango powder
• ½ tsp sugar - optional
• Oil for frying

Instructions

Making Batata Thecha Chutney

• Take 2 medium-sized potatoes, wash them, and remove the skin. Then cut the potatoes into small cubes (refer to the video).
• Heat oil in a pan, add the potato pieces, and fry until they are crispy and golden brown. Remove them onto a plate.
• In the same hot oil, fry 6 tbsp peanuts, 6–7 green chilies, and 7–8 garlic cloves until slightly golden brown. Remove them onto a plate and let them cool.
• Now add the fried peanuts, green chilies, and garlic cloves to a mixer jar. Coarsely grind them using pulse mode and keep aside.
• In a bowl, add the fried potatoes and roughly mash them with your hand. Then add 1 cup chopped onion, the crushed peanut–green chili–garlic mixture, 1 tsp amchur powder, and salt. Mix well.
• Heat 2 tbsp oil in a tadka pan. Add 1 tsp mustard seeds and sauté. Switch off the gas and add 1 tsp Kashmiri red chili powder and ¼ tsp turmeric powder. Mix well and pour the tempering over the chutney.
• Add some coriander leaves and 1 tsp lemon juice. Mix well.
• Batata thecha chutney is ready. Serve with roti, paratha, or khichdi.

Making Potato Dry Chutney

• Take 2 medium-sized potatoes, remove the skin, and grate them using a large-hole grater. Wash the grated potatoes and dry them properly.
• Heat oil and fry the grated potatoes until they become crispy and golden brown. Add a little salted water while frying to help them turn crispy. Remove the potatoes onto a wire rack.
• In the same hot oil, fry 6 tbsp peanuts until crispy and golden brown. Remove onto a plate.
• Then fry 20–25 garlic cloves until slightly golden brown. Remove onto a plate.
• Fry curry leaves until crispy.
• In a mixer jar, add the fried peanuts and garlic cloves. Add 1 tsp sesame seeds, 1 tbsp Kashmiri red chili powder, salt to taste, 1 tsp dry mango powder, and ½ tsp sugar. Coarsely crush everything using pulse mode.
• Add 1 cup of the fried grated potatoes and crush slightly.
• Transfer the chutney mixture to a bowl. Add the remaining 1 cup fried potatoes and fried curry leaves. Mix well.
• Potato dry chutney is ready. Serve with steamed rice or curd rice.

Notes

Batata thecha chutney

• Cut the potatoes into small pieces.
• Fry the potatoes until they are crispy and golden brown.
• Coarsely crush the fried peanuts, green chilli, and garlic in a mixer jar using pulse mode.
• The addition of tempering enhances the taste of the chutney.

For potatoes dry chutney

• Grate the potatoes using a large-hole grater.
• Adding salt water while frying the potatoes helps make them crispy.
• Store the chutney in an airtight container; it stays good for 15 days.