Coarsley grate the courgette. Place it in a sieve over a bowl. Sprinkle over some salt and leave to allow excess moisture to drain off. Finely chop the dates, discarding the stones. Cover with 50ml boiling water. Squeeze in half the sachet of tamarind. This is your date and tamarind chutney.
Cut the potatoes into equal sized chunks. Place in a pan and cover with boiling water. Simmer for 15 mins till tender. Drain.
Zest and juice the lime. Finely shred the mint leaves. Finely shred half the cabbage (see our tip). Cut the tomatoes into small dice. Place into a bowl and toss with half the lime juice and a pinch of salt. Pop into the fridge.
Finely chop the chilli, discarding the seeds if you like. Peel and finely chop the shallots. Roughly chop the coriander.
Drain and rinse the chickpeas. Tip the potatoes back into the pan and lightly crush.
Set a large frying pan on a medium heat. Melt the butter with ½ tbsp olive oil. Add 1 tbsp cumin seeds, 2 tsp ground ginger, a large pinch of salt, plenty of pepper and the sliced chilli. Stir then add the potatoes. Leave them to fry for 7-9 mins till golden and crispy, stirring every now and then.
Add the diced shallots, chickpeas, lemon zest and remaining juice. Cook for 5 mins to heat everything through. Add a spoonful of the date and tamarind chutney. Scatter over the coriander.
Squeeze the salted courgette to get rid of any remaining water, then stir it through the cooling cabbage salad. Serve with the new potato and chickpea chaat, the date and tamarind chutney and a good dollop of yogurt.