Who does not love Coriander Chutney?Its the tangiest and most tasty accompaniment to anything – a meal,fried snacks or even plain bread.Here I will show you how to make a lovely Chutney as well as toss the good old potatoes in the chutney which will create a uber delicious accompaniment to Indian breads like Pooris,Paranthas or Rotis.Its historical that potatoes and Coriander Chutney make a great pair.Without saying more lets proceed…
Presented with roasted Sesame Seeds
Preparation Time – 30 minutes
Makes – 2-3 servings
For the Chutney:
2 cups chopped Coriander Leaves
1/2 cup chopped Mint leaves
8-9 Garlic cloves(optional) – chopped
2 inch piece ginger – chopped
1 tbsp salt
1 tsp sugar
4-5 green chilies-stalks removed and minced(add more or less according to taste)
For the Chutney wale Aloo:
1 1/2 cup Coriander Chutney
4-5 medium size potatoes – boiled and peeled
1 tsp Cumin seeds(Jeera)
1 tsp Coriander Powder(Dhania)
1 tsp Turmeric Powder(Haldi)
1/2 cup Yogurt – beaten
2 tbsp Oil
Salt to taste
1 tbsp sesame seeds – roasted
For making Chutney:
Mix all the ingredients for the Chutney together in a blender jar and add 2 tbsp water.Blend till you get a chutney consistency.Check for salt.
To make the Chutney wale aloo:
Heat Oil in a pan and add the cumin seeds.When they pop,add the diced potatoes and stir.Add the spices and mix well.
Add the Chutney now and stir till the potatoes are covered.
Cook for 2-3 minutes and add the yogurt.Stir well again and check for salt.Add carefully as the chutney also has salt.
Remove from heat and sprinkle sesame seeds over the potatoes.Serve hot with Poori,Parantha or Roti.
Chutney wale Aloo served with hot Paranthas