LuAnn's Family Favorites Recipes
This Potato Chutney recipe was shared by my Indian friend, Pushpa M. It can be served as a side-dish, used as a filling for samosas or rolled in chapattis. (If time is short, substitute whole wheat flour tortillas, heated briefly in a dry skillet for chapattis).
Yield: about 4 cups; 8 (1/2 cup) servings
Choose waxy potatoes, such as round white potatoes or red potatoes, not starchy baking potatoes. Wear gloves when preparing the peppers to prevent irritation to your skin. The amount of jalapeño peppers can be adjusted according to the level of spiciness you can tolerate; omit if desired). The optional cashews add a pleasing contrast in flavor and texture.
Recipe courtesy of Pushpa M., written by and published in my cookbook, Amazing Meals, volume I by LuAnn Bermeo, Lithotech, 2007. Please respect copyright by sharing recipe with its source. For purchase information, contact the author at luann6@msn.com.
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