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