Torshi

Peel and dice the potatoes into small, even chunks, then boil them in salted water for 15-20 minutes until fully tender and easily pierced with a fork.

Drain the cooked potatoes thoroughly and allow them to cool to room temperature before further processing.

Peel and roughly chop the garlic cloves, and trim the chillies, removing seeds if a milder heat is preferred.

Combine the cooled potato, garlic, and chillies in a food processor or mortar and pestle, and blend or pound until a coarse, textured paste forms.

Add the freshly squeezed lemon juice and salt to the paste, then mix thoroughly to evenly distribute the seasoning.

Slowly drizzle in the oil while continuing to mix or blend, emulsifying the mixture until it reaches a smooth, spoonable consistency.

Taste the torshi and adjust salt, lemon juice, or chilli to your preference, ensuring a balanced bold and tangy flavour profile.

Transfer the finished torshi to a sterilised jar or airtight container and refrigerate for at least one hour before serving to allow the flavours to meld.