There’s nothing quite like spending only 10 minutes in the kitchen after a long Monday and ending up with a delicious, satisfying and super easy meal. Potato chutney is a riff on a potato curry very similar ingredients but completely different flavour profiles.
It is very satisfying when served alongside kitchiri because the tomato chutney cuts through the richness of the rice and the potato makes it a heartier meal.
Let’s get cooking…
The base of this dish is made from a simple tomato chutney, thinly slice an onion and saute in oil until translucent. Spice with a little chilli and curry powder to your preferred heat tolerance and add pureed tomatoes and salt. Bring tomatoes to a boil and then at this point add in the potato slices. The flavour of the chutney will be absorbed by the potatoes which will be fully cooked by the time the water from the tomatoes evaporates.
• 500g ripe tomatoes, blitzed or 1 can of whole plum tomatoes
• 1 onion, thinly sliced
• 2 green chillies, slit in half
• 2 cloves of garlic, thinly sliced
• ½ tsp turmeric
• 1 tsp curry powder
• 2 potatoes, thinly sliced
- Braise the onion and chilies on a medium heat in enough oil to coat the bottom of your pan, 3-4 tablespoons.
- Once the onions are beginning to soften, add the garlic and fry until fragrant, then add in the spices and roast for a minute.
- Add in the tomatoes and salt to taste. Bring to the boil then add in the potatoes. Mix well to combine, cover and allow to simmer, stirring regularly.
- The tomatoes should start releasing some liquid, allow this to cook but the sauce should not be completely dry. Once the oil starts to separate and bubble through the chutney is done.