Chutney waale aloo are crispy baby potatoes tossed in a fresh, spicy, and tangy farali chutney. The potatoes are first boiled, then pan-fried in ghee and oil with jeera until golden and crisp. They are finally tossed with a vibrant chutney made with coriander, mint, peanuts, green chillies, ginger, amchur, and lime juice.

What is Chutney Waale Aloo?

Chutney waale aloo are crispy baby potatoes coated in a flavourful farali green chutney. They make an easy and delicious vrat-friendly snack or side dish.

Main Ingredient of Chutney Waale Aloo:

1. Baby potatoes – 300–400 g

2. Ghee – ½ tbsp

3. Oil – ½ tbsp

4. Jeera – 1 tsp

5. Grated coconut – 2 tbsp

6. Rock salt (sendha namak) – to taste

What Is So Special About Chutney Waale Aloo?

The potatoes are cooked until golden and crisp before being tossed in a fresh farali chutney. Toasted peanuts add nuttiness and body, while mint, coriander, green chillies, amchur, and lime juice give the dish a fresh, spicy, and tangy flavour.

Quick and Easy Chutney Waale Aloo:

Pressure cook the baby potatoes, peel them, and pan-fry them with ghee, oil, and jeera until golden and crisp. Blend the farali chutney ingredients until smooth, then toss the crispy potatoes with the chutney and finish with fresh garnishes.

How to make Chutney Waale Aloo

1. Add the baby potatoes to a pressure cooker and cook for 3–4 whistles.

2. Allow the potatoes to cool completely, then peel them.

3. Heat ghee and oil in a pan.

4. Add jeera and let it splutter.

5. Add the cooled, peeled baby potatoes.

6. Toss well and cook on medium-low heat for 6–8 minutes, turning occasionally, until golden brown and crisp on all sides.

7. Season with sendha namak and add freshly grated coconut.

8. Toss well and keep the crispy potatoes aside.

9. For the farali chutney, add coriander, mint, toasted peanuts, ginger, spicy green chillies, amchur, sendha namak, lime juice, one ice cube, and water to a blender.

10. Blend until the chutney is completely smooth and fine.

11. Toss the crispy potatoes with the farali chutney.

12. Garnish with ginger juliennes, fresh lime juice, grated coconut, and coriander leaves.

13. Serve immediately.

Expert Tips

1. Allow the boiled potatoes to cool before peeling and frying so they hold their shape better.

2. Cook the potatoes on medium-low heat to develop an even golden crust without burning them.

3. Toast the peanuts before blending for a deeper, nuttier chutney flavour.

4. Add the water gradually while blending so the chutney does not become too thin.

5. Toss the potatoes with the chutney just before serving to maintain their crispness.

6. Adjust the green chillies and lime juice according to your preferred spice and tanginess.

Recipe Card

Chutney Waale Aloo

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Category

Snack / Side Dish

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

220

Chutney waale aloo are crispy baby potatoes tossed in a fresh, spicy, and tangy farali chutney. The potatoes are first boiled, then pan-fried in ghee and oil with jeera until golden and crisp. They are finally tossed with a vibrant chutney made wi...

Author:

Samridh

Ingredients

For the Potatoes

• Baby potatoes – 300–400 g

• Ghee – ½ tbsp

• Oil – ½ tbsp

• Jeera – 1 tsp

• Grated coconut – 2 tbsp

• Rock salt (sendha namak) – to taste

For the Farali Chutney

• Coriander leaves – ½ cup

• Mint leaves – ¼ cup

• Spicy green chillies – 2

• Rock salt (sendha namak) – to taste

• Lime juice – 2 tsp

• Toasted peanuts – 2 tbsp

• Amchur – ½ tsp

• Ice cube – 1

• Water – as required

• Ginger – ¼ inch

For Garnish

• Ginger juliennes

• Freshly grated coconut

• Coriander leaves

• Lime juice

Directions

1. Pressure cook the baby potatoes for 3–4 whistles.

2. Cool and peel the potatoes.

3. Heat ghee and oil in a pan.

4. Add jeera and let it splutter.

5. Add the potatoes and cook on medium-low heat for 6–8 minutes until golden and crisp.

6. Season with sendha namak and add grated coconut.

7. For the chutney, blend coriander, mint, toasted peanuts, ginger, green chillies, amchur, sendha namak, lime juice, ice, and water until smooth.

8. Toss the crispy potatoes with the farali chutney.

9. Garnish with ginger juliennes, lime juice, grated coconut, and coriander leaves.

Recipe Note

For the best texture, make sure the potatoes are nicely golden and crisp before tossing them with the chutney. Add the chutney just before serving so the potatoes retain some of their crispness.