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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