Place potato in a small saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain and set aside.
Place mint, cilantro, 1/4 cup water, juice, ginger, salt, and serrano in a mini blender; process until completely pureed and sludgy-looking, scraping sides as needed. This should yield about 1/2 cup; you’ll use only 1/4 cup for this recipe.
Place 1/2 cup Popped Amaranth into each of 4 bowls. Top each serving with 1 tablespoon mint-cilantro chutney, 2 tablespoons potato, 2 tablespoons tomato, 2 teaspoons Major Grey chutney, and 1 1/2 teaspoons onion; toss well to combine. Top with cilantro leaves.
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