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Title: Potato Chutney (Aalu Chatni)
Categories: Relish Indian
Yield: 4 Servings
| 4 | md | Potatoes |
| 2 | oz | Raw cane sugar |
| 1 | pt | Water |
| 1 | ts | Ginger root; sliced |
| 1 | tb | Onion; chopped |
| 1 | ts | Sultanas (golden raisins) |
| 1 | ts | Pistachios; sliced; or other nut of your choice |
| 4 | tb | Cider vinegar |
| Sea salt; to taste | ||
| 1/2 | ts | Red chilli powder |
This must be the most extraordinary use ever of the potato; but the concoction has the eastern promise and delightful taste. Do adjust the quantity to be served per person, and the quantity of chutney to be made in one batch; it can last several days.
1. Wash the potatoes and scrape off the out skin, the quarter them.
2. Place the potatoes together with sugar and measured water in a deep saucepan, and bring to the boil over moderate heat.
3. Grind the ginger and onion together and add to the boiling mixture; add the dried fruit and nuts and cook another 5 minutes or so.
4. Stir in the vinegar, salt and chilli powder; lower heat and cook another 10 minutes.
5. Serve when cool; any leftovers can be stored in the refrigerator or in a lidded jar.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-20-97
From: Greg Mayman Date: 09-20-97 (12:23) The Pine Tree Bbs (222) Cooking(F)
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