Aloo Chutney Recipe - Yummy Traditional

Aloo Chutney Recipe


aloo-chutney-recipe-with-step-by-step-photos

Aloo chutney | Potato chutney is a tangy, spiced and delicious recipe that is prepared with boiled potatoes with some basic ingredients, you may have taste different style of potato chutneys in life, but you even try this version, this is just as good and is super easy to make
Actually, this aloo chutney is being sold on vender with small-sized samosas, a quite different and delicious taste, mostly these vendors are stood outside the colleges and school in Karachi, from where I had been eating and since was been thinking to make at home
                          
aloo-chutney-recipe

Several times I searched this recipe but I got a failure, somehow after some efforts, I got this recipe, and then tried to make at home, trust me it was the same taste that I have been eating from a vender, this chutney usually is served with any kind of pakoras as well as aloo chutney goes well with various type of stuffed Parathas and kachories
So let's begin with step by step photos.....
                                   
aloo-chutney-recipe

We need:

ingredients-of-aloo-chutney

Preparation of making aloo chutney:
To prepare aloo chutney first we boil the soft potatoes, remove potatoes skin then mash it set aside

mash-the-potato

Lightly dry roast cumin and coriander seeds separately, then make them coarse powder, soak the tamarind in warm water for an hour, Then extract all seeds from tamarind and strain it out 


dry-roast-coriander-and-cumin
soak-the-tamarind-in-warm-water

Making aloo chutney:
Put mashed potatoes with roasted whole spices in the grinder jar, keep adding more spices

put-potato-and-coriander-in-grinder
put-more-spices-in-grinding-jug

Add all-purpose flour and red chilli powder, then pour tamarind pulp with water

add-flour-red-chilli-powder
pour-tamarind-pulp-and-water-in-grinding-jar

Grind them together

grind-them-together

Shift to another pot and place on stove and cook aloo chutney, keep stirring over medium heat for 10 minutes

shift-to-another-pot-and-cook
keep-stirring-chutney


Once bring it to boil then add food colour, stir to mix well

add-food-colour-to-the-potato

Allow to cook another 5 minutes


Consistency depends on you how much you want to keep thin/thick 

turn-off-the-flame

Turn off the flame and mix red chilli flakes let it cool down

add-red-chili-flakes

Transfer to the serving dish/bowl, at this stage you can sprinkle chaat masala and coriander leaves

transfer-to-the-bowl

Serve it with pakorasstuffed parathas and kachori, additionally can be served potato chutney as a side dish with a Pakistani meal 
                    
aloo-chutney-recipe





Potato chutney is a tangy, spiced and delicious recipe that is prepared with boiled potatoes with some basic ingredients...

Ingredients:
  1. 200g, boiled potatoes mashed
  2. 50ml, tamarind pulp
  3. 2 tbsp, all-purpose flour
  4. 1 tbsp, cornflour
  5. 1 tsp, red chilli powder
  6. 1 tsp, red chilli flakes
  7. Salt to taste
  8. 1 tsp, roasted crushed cumin seeds
  9. 1 ½ tsp, roasted crushed coriander seeds
  10. 1/6 tsp, orange food colour
  11. 3 pinches, citric acid
  12. Water as required
 For garnishing:
  1. Chaat masala powder
  2. Fresh coriander leaves
How to make the aloo chutney?

Instructions:
  1. In grinding, jug or jar put boiled and mashed potatoes along with roasted coriander and cumin seeds, salt, maida, cornflour, tamarind pulp, red chilli powder and water
  2. Blend them to a smooth paste
  3. Pour it to another pot and place on flame then cook it by continuously stirring on medium flame
  4. Once the bubbling has started to add orange food colour to the chutney
  5. Stir to mix well, and bring it to boil
  6. Allow to cook it around 10 minutes on low-medium flame
  7. Continuously keep stirring otherwise it sticks from base
  8. Aloo chutney consistency depends on you how much you want to keep
  9. Now add red chili flakes to the aloo chutney, mix well
  10. Remove from the flame and let it completely cool down
  11. Transfer to the serving bowl/dish
  12. Sprinkle some chaat masala along with add fresh coriander leaves
  13. Serve it with pakorasstuffed parathas and kachori  additionally can be served potato chutney as a side dish with a Pakistani meal 
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