Potato Chutney (Aalu Chatni)
condiment, ethnic, indian
4 medium potatoes
2 oz raw cane sugar
1 pint water
1 teaspoon ginger root; sliced
1 tablespoon onion; chopped
1 teaspoon sultanas (golden raisins)
1 teaspoon pistachios; sliced; or other nut of y
4 tablespoon cider vinegar
1 sea salt; to taste
1/2 teaspoon 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: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings