Indian potato chutney
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Waxy variety potatoes |
| 4 | Green chili peppers | |
| ½ | teaspoon | Salt |
| Pepper | ||
| 1 | teaspoon | Cumin seed |
| 1 | Lemon; seeded and juiced | |
| ½ | cup | Plain lowfat yogurt |
Directions
A chutney (chatni) is a hot spicy relish that often contains fruit but doesn't have to. One local restaurant serves minced chile peppers with yogurt: it too is a chutney. Vegetables, like this one, make an unusual relish for a vegetable or meat curry dish.
1. Cook the unpeeled potatoes in salted water. Drain, peel, and dice.
Finely dice the chilies, and mix the two together in a sering dish. Season, sprinkle on cumin seeds (warmed, optional). Pour on the lemon juice. Set aside for 10 minutes. Carefully stir in the yogurt. Chill.
2. Serve chilled with any curry dish.
Try new potatoes, red potatoes, fingerlings, yukon golds, etc.
Recipe by: Lindsey Bareham (1991) In Praise of the Potato Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 13, 1999, converted by MM_Buster v2.0l.