Make Ahead

Yellow Aalu Chutney

August  5, 2015
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  • Serves 6
Author Notes

Puris are an essential part of the North Indian cuisine. When you have to make Puris almost day in and day out, preparing a new side dish each day to complement the Puris becomes quite challenging. Aalu chutney is a tasty twist to the usual Potato dishes like curry or Sabzee. This recipe was written by The Healthline Editorial Team: —Healthline

What You'll Need
  • 1 pound potatoes; skin scrubbed clean and kept intact
  • 1 large onion; chopped
  • 3 green chilies; finely chopped
  • 2 tablespoons freshly chopped Coriander leaves
  • 1/4 cup fresh mint leaves
  • 3 inch piece of ginger; chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon raw Urad dal
  • 1 medium tomato; chopped
  • 1/2 cup hot water
  • juice of a lemon
  • 2 tablespoons sunflower oil
  1. Boil the potatoes with a pinch of salt, in their peels. When they have cooled, carefully peel off the skin and mash them into a smooth paste like consistency. Keep this aside.
  2. Take a hollow pan and heat oil in it. Add the Urad dal and allow to crackle completely. Now add the onions and sauté well. When they turn golden brown in color, add the ginger and green chilies and stir well for another 1 / 2 minutes.
  3. Add turmeric powder and salt and stir well. Add the chopped tomatoes and allow the pulp to cook and blend in well. Add the mashed potatoes and mix well. Now add 1/2 cup of hot water; mix well and allow to cook further for 5 minutes while being covered with an airtight lid.
  4. Add the juice of a lemon and garnish with chopped coriander leaves. Serve hot with Puris.

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