Chutney wale aloo recipe | chutney ke aloo | baby potatoes with green chutney

Chutney wale aloo recipe | chutney ke aloo | baby potatoes with green chutney with step wise pictorial and video recipe.

WHAT IS CHUTNEY

Originated in India, chutney is a condiment or sauce made with fresh and ingredients blended into a paste along with herbs and spices, giving a sweet or savoury taste.

Chutney appears as a dip and it’s variety is endless varying from fresh vegetables to green leafy to fruits and nuts.

Sometimes it involves cooking but mostly it is no cook recipe.

GREEN CHUTNEY

As earlier said, the varieties of chutneys are endless and here in this recipe, we are using fresh coriander and mint leaves to make the green chutney, turning out to be green in colour.

ABOUT THIS RECIPE

This north indian recipe is a combination of green chutney with boiled baby potatoes cooked with few spices making a delish meal, which you once try, will carve for more.

FAQ’S

CAN BIG SIZED POTATOES BE USED ?

Yes, you can use big potatoes but you need to cut them in reasonable sized pieces before frying. So no issues, if you don’t own baby potatoes.

Though baby potatoes looks more appealing while serving.

CAN I USE ONION AND GARLIC ?

You can comfortably add both but prefer to add them while making chutney.

IS FRYING POTATOES NECESSARY ?

Frying potatoes will add crunch to the dish making it more tasty. However you can skip this step but it will certainly affect the performance of dish.

WHAT IF I AM NOT VEGAN ?

The only ingredient in the recipe which can be vegan or non vegan is curd/yoghurt.

If you are not vegan, then you can comfortably replace plant based yoghurt with the dairy one.

WHAT IF I DON’T HAVE YOGHURT?

In case you don’t have an access to yoghurt, you can skip adding it at all.

Yoghurt here helps in cutting the sharpness of chutney and balances the flavours. So adding it will be recommended, though not will all strictness.

HOW TO SERVE ?

This recipe is so versatile and can be served in many ways.

One, you can serve it as a starter in any kitty or potluck.

Second, it can be eaten as a dry vegetable/curry with roti/flatbread or naan.

Third, if you enhance the quantity of water and yoghurt in the recipe and keep it light watery, you can enjoy it with plain steamed rice too.

Also see recipes using baby potatoes

Here are more of the starter recipes

And few of the dry sabji recipes

Step wise pictorial recipe

BOILING OF POTATOES

Add potatoes in pressure cooker.
Pour water and put cooker on heat.
Let it make 3 whistles.
Once done, remove the cooker from heat and let the pressure release.
Take the potatoes out of cooker.
Peel their skin and keep aside.

MAKING OF CHUTNEY

Take all the ingredients mentioned under the head “FOR CHUTNEY” and put in a blender.
Blend till a smooth chutney is ready. Keep aside.

COOKING OF POTATOES WITH CHUTNEY

Add oil in a pan. We have used mustard oil so it needs to be smoked first. However you can use any oil which you use in your daily cooking.
Shallow fry potatoes till they slightly change their colour.
Take the potatoes out of pan and keep aside.
In the same pan, there must be some oil sitting at the bottom. If you feel it’s less, then add more. And if finds it to be in excess, take out the extra.
Add cumin seeds and let them splitter.
Add chutney and cook it for a minute or two on moderate heat.
Now add red chilli powder, turmeric, garam masala, coriander powder and salt.
Cook all spices and then add yoghurt.
Mix and let yoghurt cook for a minute or two.
Add fried potatoes and saute for couple of minutes so that they get well mixed up with chutney.
Chutney wale aloo are ready.

Enjoy hot with roti or naan.

NOTES

Salt is added twice, in chutney as well as in potatoes. So be wise while adding.
If you find the final outcome quite dry, you can add little water.

Chutney wale aloo recipe – recipe card