Aloo Chutney is a tangy, spiced, and delicious recipe that is prepared with boiled potatoes and some basic ingredients. You may have tasted different styles of potato chutneys in life, but if you try this version, it is just as good and is super easy to make
Actually, this aloo chutney is being sold by vendors with small-sized samosas, with a quite different and delicious taste. Mostly, these vendors stand outside colleges and schools in Karachi, from where I had been eating, and I was thinking to make at home.
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, and goes well with various types of stuffed Parathas and kachoris.s, So let's begin
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To prepare aloo chutney, first we boil the soft potatoes, remove the potatoes' skin, then mathem it and set aside.
Lightly dry roast cumin and coriander seeds separately, then make them into coarse powder. Soak the tamarind in warm water for an hour. Then extract all seeds from the tamarind and strain it out
Put mashed potatoes with roasted whole spices in the grinder jar, and keep adding more spices.
Add all-purpose flour and red chilli powder, then pour tamarind pulp with water.
Grind them together
Shift to another pot, place on the stove, and cook aloo chutney; keep stirring over medium heat for 10 minutes.
Allow cooking for another 5 minutes.
Consistency depends on you: how much you want to keep thin/thick.
Serve it with pakoras, stuffed parathas and kachori; it can be served with potato chutney as a side dish with a Pakistani meal.
Potato chutney is a tangy, spiced, and delicious recipe that is prepared with boiled potatoes and some basic ingredients...
Ingredients:
- 200g, boiled potatoes mashed
- 50mltamarind pulp
- 2 tbsp, all-purpose flour
- 1 tbsp, cornflour
- 1 tsp, red chilli powder
- 1 tsp, red chilli flakes
- Salt to taste
- 1 tsp, roasted crushed cumin seeds
- 1 ½ tsp, roasted crushed coriander seeds
- 1/6 tsp, orange food colour
- 3 pinches citric acid
- Water as required
For Garnishing:
- Chaat masala powder
- Fresh coriander leaves
How to make the Aloo Chutney?
- In a 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.
- Blend them into a smooth paste.e
- Pour it into another pot and place it on the flame, then cook it by continuously stirring on medium flame
- Once the bubbling has started, add orange food colour to the chutney
- Stir to mix well, and bring it to a boil
- Allow it to cook for around 10 minutes on low-medium flame
- Continuously keep stirring;g otherwise it sticks to the base
- Aloo chutney consistency depends on you; you can keep it as thick as you want
- Now add red chilli flakes to the aloo chutney, mix well
- Remove from the flame and let it completely cool down
- Transfer to the serving bowl/dish
- Sprinkle some chaat masala, and add fresh coriander leaves
- Serve it with pakoras, stuffed parathas, and kachori. Additionally, it can be served with potato chutney as a side dish with a Pakistani meal
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