CHUTNEY POTATO Chutney Aloo Masala


Chutney Potatoes is a delicious and easy side dish recipe for your busy weeknight dinner, with cooked baby potatoes tossed in a sweet, spicy and tangy green herb chutney. No deep frying or roasting a healthy dinner that only takes one pan and 15 minutes to make!

I’m always game for potatoes, and this easy side dish is one of my new favorites!


 
Serve these up as a dinner side, and save the leftovers to make as stuffing for Aloo parathas for your breakfast next day. I guarantee that this stuffing will take your parathas to a different level making it so so yummy and delicious.


There are so many amazing flavors going on in this recipe of chutney potatoes.
You’ve got the tomato, onion, ginger and garlic making a masala base and an intense sweet, sour and spiciness of the chutney sun-dried that coats everything, and it really does make everything better.





INGREDIENTS

300 gm cleaned and boiled baby potatoes or regular potatoes diced into big chunks.
1 medium onion
2 cloves if garlic
1 inch of ginger
1 medium tomato
2 dry red chillies
1 tsp cumin seeds
1 tsp mustard seeds
2-3 tbsp green chutney
Sat for seasoning
2 tbsp cooking oil
Chopped fresh coriander leaves for garnish

For green chutney

1 bunch fresh coriander leaves
1 cup fresh mint leaves
2 pods garlic
2 inch of fresh ginger
2 green chillies ( you can increase or decrease the number as per your taste)
2 tsp jaggery is dark brown sugar
Juice of half lemon
Salt to taste
1 tbsp extra virgin olive oil

Grind all the above ingredients in a food processor or a mixer grinder into a fine paste. Add water if required. Store it in an air tight glass container for further use.


DIRECTION

1) Boil the potatoes with salt until done but not mushy. Drain and keep it aside

2) In a grinder or food processor, grind your onions, ginger, garlic and tomato into a roughly miced texture. Be careful not to make it into a fine paste. Heat oil in a pan over medium high heat. Add red chilli, mustard and cumin. Once they starts spluttering, add the onion ginger garlic and tomato mixture. Saute for 3-4 minutes or until oil separates. Now add the cooked potatoes and keep stirring for 2-3 minutes.

3) Now add the green chutney, mix well until everything gets evenly coated. Lower the heat, cover for a minute or two. Remove the lid, check out for the seasoning. Add sliced green chillies if you prefer more spicy and lastly garnish with fresh coriander leaves.

Enjoy hot with your hot roti, naan, bread or rice.

NOTE : Save the left over to make a great stuffing option for your breakfast sandwich, parathas or even for your breads.

Leave a Reply