Sweet, spiced apple butter chutney and an herbaceous green chutney, crunchy toppings, and plenty of spices and herbs make this potato-based snack, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration, a riot of texture and flavors that is so essential to chaat (a category of Indian cuisine that roughly means “snacks”). Don’t skip out on the black salt, which adds distinct funkiness to the dish. Save leftover green chutney to top scrambled eggs, tacos, or grilled chicken.

Hetal Vasavada
November 2020


Credit: Andria Lo

Recipe Summary

55 mins


Ingredient Checklist


Instructions Checklist
  • Stir together apple butter, 1/3 cup water, 2 1/2 tablespoons lime juice, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon red chile powder, and 1/2 teaspoon salt in a medium bowl. Set aside up to 2 hours, or cover and refrigerate up to 3 days.

  • Combine cilantro, mint, 6 tablespoons water, 1 tablespoon serrano, 1/2 tablespoon ginger, 3/4 teaspoon fine sea salt, and remaining 2 1/2 tablespoons lime juice in a blender. Process until smooth, about 45 seconds, adding up to 2 tablespoons water, 1 tablespoon at a time, as needed for blender to process. Transfer to a small bowl; set aside up to 1 hour, or cover and refrigerate up to 1 day.

  • Place grated potatoes in a colander; rinse under cold water until water runs clear, about 1 minute. Drain well. Transfer potatoes to a clean towel; squeeze to remove as much moisture as possible. Stir together potatoes, curry powder, black salt (if using), 2 tablespoons onion, remaining serrano, remaining 1/2 tablespoon ginger, remaining 1 1/4 teaspoons fine sea salt, remaining 1/2 teaspoon coriander, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon red chile powder in a large bowl. Stir in chickpea flour and milk until well combined. 

  • Shape potato mixture evenly into 8 (2-inch) balls. Heat 3 tablespoons oil in a large (12-inch) cast-iron skillet over medium. Arrange 4 potato balls 3 inches apart in skillet. Using a spatula, gently press each ball to flatten into a 3 1/2-inch disk. Cook until golden brown and crisp, 6 to 8 minutes, flipping once halfway through cook time. Transfer hash browns to a plate lined with paper towels; let drain 30 seconds, and transfer to a serving plate. Repeat process with remaining oil and potato balls.

  • Spoon about 1 tablespoon apple butter chutney and 1 tablespoon green chutney onto each hash brown; reserve remaining chutney for another use. Sprinkle evenly with remaining 6 tablespoons onion. Top with tomatoes, pomegranate arils, sev, and chaat masala. Garnish with cilantro. Serve immediately.

Make Ahead

Apple butter chutney can be made up to 3 days ahead. Green chutney can be made up to 1 day ahead. Ungarnished hash browns can be kept warm in a 200°F oven up to 20 minutes.


Find black salt, chickpea flour, and sev at your local Indian grocery store.

Suggested Pairing

Dry sparkling rosé.