Pushpa's Potato Chutney

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).

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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.

Ingredients

  • 4 large waxy potatoes (such red, Yukon Gold or round white potatoes)
  • No-stick cooking spray, olive oil or water
  • 2 onions, peeled and chopped
  • 2 fresh jalapeño peppers (optional – to taste), seeded, deveined, then finely chopped
  • 2 cups frozen green peas
  • 2 teaspoons salt
  • 1/4 teaspoon ground turmeric
  • 1/2 cup minced fresh cilantro (reserve a tablespoon or two for garnish)
  • 1 tablespoon lemon juice
  • 1/2 cup lightly roasted cashews, coarsely chopped (optional)

Instructions

  1. Put the potatoes in a saucepan, cover with water, bring to a boil over high heat, then reduce the heat to medium-low and boil gently until the potatoes are tender. Drain the water, saving for another use if desired, then set the potatoes aside until cool enough to handle.
  2. Meanwhile, lightly spray the bottom of a skillet with no-stick cooking spray or drizzle with a few drops of olive oil or water, then brush to spread. Sauté the onions and jalapeño peppers over medium-high heat for 10 to 12 minutes or until lightly browned.
  3. Stir in the peas, salt, and turmeric, then cover and cook until the peas are tender, stirring occasionally.
  4. Cut the potatoes into small cubes. Gently stir the potatoes, cilantro, and lemon juice into the onion and pea mixture, then continue cooking until heated. Using a potato masher or fork, mash the potatoes slightly, leaving some cubes intact.
  5. Serve hot, garnished with reserved minced cilantro and chopped cashews if desired.

Yield: about 4 cups; 8 (1/2 cup) servings

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 [email protected]

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