- 2 lbs small white or red potatoes
- 1/4 cup prepared chutney (see recipe below)
- 1-2 tablespoons olive oil
- juice of half a lime
- salt and pepper to taste
- Cover the potatoes in cool water, generously salt the water and bring to a boil over medium high heat. Once boiling reduce heat to a rough simmer and cook until potatoes are fork tender. How long will depend on the size of the potatoes. I like to leave the potatoes whole while they boil, I find that the skins stay intact this way. If the potatoes are cut into bit sized pieces before boiling the skins will curl and cause the potatoes to get mushy. So I cut them after they have cooked. If you are using small potatoes it doesn’t take that much longer to boil whole ones compared to bite sized pieces.
- Drain the potatoes in a colander and allow to dry a bit. Cut any potatoes that are too big. Toss in a large bowl and squeeze fresh lime juice over the potatoes with a generous pinch of salt. Toss well. Add the chutney and some olive oil to keep the potatoes shiny and moist. Taste for salt and add black pepper if desired. Serve hot or room temperature.
Yields 2 cups
Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.
10 minPrep Time
10 minTotal Time
- 1 bunch cilantro leaves (about 3 cups of leaves; tender stems can also be used in this recipe)
- 2 bunches mint leaves (about 11?2 cups)
- 2 green Serrano chilies
- 1 teaspoon cumin powder
- 1?2 teaspoon salt or to taste
- 1 teaspoon black salt
- 1 teaspoon sugar
- 2 teaspoons oil (such as mustard or canola)
- 2 tablespoons fresh lime juice
- Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
- Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.
Reprinted with permission from Spices and Seasons by Rinku Bhattacharya