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.

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.