Friday, June 15, 2012

Chutney Potatoes



This is a tweaked recipe of a dish I had in Nainital. I think they called it Aaloo ke gutke. This is a winner all the way! It is such a versatile dish; you can have it as a snack at tea or as a side dish at a meal, or even as a mid-day filler. Simple, easy and gets you salivating...


Ingredients:

Serves two. Alter quantities according to requirement.

Potatoes................................2, boiled, skinned and diced
Green chutney......................4 tsps
Rye........................................1/2 tsp
Olive oil

For the chutney:

Green coriander...................a  generous handful, chopped
Green chilli...........................1-2, acc to taste
Onion....................................1 medium or 3 heaped tbsps chopped
Garlic...................................2 big flakes
Cumin seeds.........................1/2 tsp
Aamchoor pwdr...................1/2 tsp (dry mango powder)
Salt to taste
(Taste the chutney for salt, chilli and tanginess. Adjust accordingly. It should be a bit tangy and hot. Make sure it isn't a runny mixture)




Measure out 4 tsps of chutney and add abt 3 tsps of water to thin it. Taste the chutney for salt again. It has to be enough for the dish as no salt is added afterwards. Heat the oil, add the rye. When it stops spluttering, lower the heat and put in the chutney. Give it a quick stir and add the diced potatoes immediately. Mix it well so that the potatoes are properly coated with the chutney.



Enjoy a light, fresh, tangy, zesty snacky bite!!



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