Pushpa's Potato Chutney :rectnt

Pushpa's Potato Chutney

Potato Chutney 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. Choose waxy or boiling 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. Note that 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.

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


4 large potatoes
No-stick cooking spray, olive oil, or water
2 onions, peeled and chopped
2 fresh jalapeño peppers (optional), seeded, deveined, and finely chopped (or to taste)
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)


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.
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.
Stir in the peas, salt, and turmeric, then cover and cook until the peas are tender, stirring occasionally.
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.
Garnish with reserved minced cilantro and chopped cashews if desired.
Serve hot.

Per Serving (without cashews): 88 Calories; trace Fat (3% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 578mg Sodium. Per Serving (with cashews): 138 Calories; 5g Fat (27% calories from fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 580mg Sodium.

Source: Amazing Meals, vol. 1, by LuAnn Bermeo, 2007; Potato Chutney based on a recipe by LuAnn's Indian friend, Pushpa Maharajan.


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