Aloo Chutney Recipe - Yummy Traditional

Aloo Chutney Recipe


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

Aloo chutney | Potato chutney | How to Make Aloo Chutney with step-by-step photos 

Aloo Chutney is a tangy, spiced and delicious recipe that is prepared with boiled potatoes with some basic ingredients, you may have tasted different styles 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 by vender with small-sized samosas, a quite different and delicious taste, mostly these vendors are stood outside the colleges and schools in Karachi, from where I had been eating and since was been thinking to make at home
                          
aloo-chutney-recipe

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

                                   
aloo-chutney-recipe

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ingredients-of-aloo-chutney


To prepare aloo chutney first we boil the soft potatoes, remove the 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 the tamarind and strain it out 


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


Put mashed potatoes with roasted whole spices in the grinder jar, and 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 cooking 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 with 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?
  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 into a smooth paste
  3. Pour it into 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 to the base
  8. Aloo chutney consistency depends on you how much you want to keep
  9. Now add red chilli 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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