Another recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made of jimikand (yam) in place of potatoes, but as those who’ve cooked with yam would know, the vegetable is tricky to handle raw. And so we switch one tasty tuber for another. Potato chutney is just as good and is super easy to make.
In Bihar, aloo chutney is famously served with a dish called "pitha" – steamed rice flour dumplings stuffed with a chana dal mixture. This chutney would also pair well with other dal stuffed snacks like kachoris.
- Potatoes – 2 medium
- Lime juice – 1 tablespoon
- Ginger – 1 inch stick
- Green chilies – 2
- Red chili powder – 1/2 teaspoon (adjust to taste)
- Turmeric powder – a pinch
- Salt – to taste
- Water – 1/2 cup
- Mustard oil – 1 tablespoon
How To Make Aloo Chutney:
Boil the potatoes. Peel and mash.
Chop ginger and green chilies into tiny bits. If you want them finer, pound them in a mortar and pestle.
In the picture above: Mashed potatoes with the dry spices – turmeric powder, red chili powder and salt; flanked on the left by lime, chopped ginger and green chilies; on the right by jar of salt and bottle of mustard oil.
Add to the mashed potatoes turmeric powder, red chili powder, salt, lime juice, chopped ginger and green chilies, mustard oil and water. Mix well. Taste and adjust the ingredients to suit your taste.
Aloo chutney is meant to be somewhat chunky – do not use the grinder but whisk with a spoon till the consistency is even.
Let the chutney rest for 3-4 hours before serving. When refrigerated, aloo chutney stays good for a couple of days.
Serve potato chutney on the side with an Indian meal, or as an accompaniment with pittha, kachori and other dal-stuffed delicacies.
- You could optionally include chopped fresh coriander leaves to the chutney.
- Mustard lovers could try adding a spoon of roasted mustard powder.
- For the classic version of this recipe using yam, see yam chutney.