A lovely south Indian Aloo Pyaaz ki Chutney – which means Potato Onion Chutney (or in the local south Indian language you call it Batate Eerulli Chutney – I know! Its quite a mouthful :)) .This recipe was shared by Leela Hegde. Thank you for that!
Chutneys in India have a rich history, dating back thousands of years. They are an integral part of Indian cuisine, with recipes varying widely across regions. The South Indian Potato Onion Chutney is a modern twist on these traditional chutneys!

About the dish

This is one of my childhood dishes and hence also very nostalgic for me. It brings great memories of eating a lovely hot meal after playing. For me , this is one of the simplest but tastiest dishes I know. Pair it with piping hot rice or eat with simple chapati and its one of best treats I have known 🙂 Although the recipe says 8 servings.. I reserve most of the serving for I , me and myself :P. So obviously when we make it we make sure to have more than 8 servings 😉

What I love about Aloo Pyaaz ki Chutney is that its core ingredients are Potato and Onion. 2 of the most abundantly consumed vegetables and yet this dish is absolutely unique for me. The mashed potatoes bring in the starch and the soft mushy texture, and the raw onions bring in the crunch! Further,potatoes are a good source of vitamins C and B6, potassium, and carbohydrates. Onions provide antioxidants and fiber.

Of course as this is a south Indian chutney, coconut plays an important role here too. And given that this dish needs no dairy or dairy products, it is a perfect dish for vegans as well! Now that I think about it, despite South India’s heavy usage of dairy products,  interestingly a lot of dishes in South Indian cuisine are vegan dishes. I will try to explore some more recipes in the future!

Serving options

Given the Aloo Pyaaz ki Chutney is not a hot dish it is best served with piping hot rice. Alternatively you can also pair it with chapati or dosa.

Recipe Substitute options

• Bedgi mirchi (dried red chilies) give this dish a unique flavor. However if it is too hot for you, then you can substitute it with paprika powder. But for its unique taste I would still recommend to use Bedgi mirchi but reduce the quantity to 2 or 3.
• In case you are not able to get your hands on tamarind , you can substitute it with the tamarind sauce available in desi markets.

Shelf Life / Storage Options

Due to the coconut, Aloo Pyaaz ki Chutney lasts a max of 3 days. Hence better to make it small batches and consume quickly. If you have to store then keep it in an airtight container in the normal fridge section. To consume it later, do not heat it as that may change the taste. Instead take out the portion of chutney you would like to consume and let it warm up to room temperature.

Potato Onion Chutney

Recipe by Leela Hegde

0.0 from 0 votes

Simple, Vegan, Uniquely Tasty. A modern take on traditional chutney

Course: SidesCuisine: South IndianDifficulty: Easy

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Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

280

kcal

Ingredients

• Chutney Base

• 1 large Potato

• 1 large Onion

• 0.5 nos Coconut

• 1 tsp Asafoetida

• 4 nos Dried Red Chilly (Bedgi Mirchi)

• 10 nos Curry Leaves

• 2 tbsp Oil

• 1 tbsp Salt

• 1 medium Tamarind (or 2-3 tbsp tamarind juice)

• Tadka

• 1 tbsp Oil

• 1 tsp Asafoetida

• 1 tsp Urad Dal

• 10 nos Curry Leaves

• 1 tsp Mustard seeds

Directions

• Preparation
• Boil the potato in cooker or in directly in water
• Once boiled and cooled, mash the potatoes (or you can dice them as well)
• Dice the onion into small cubes
• Grate the ½ coconut . Alternatively used grated coconut
• Now set aside diced onion & mashed potato in mixing bowl
• Making the Chutney base
• Add dried red chili, curry leaves and asafoetida in a pan.
• Add to this oil and fry it for a min.
• Cool the mix and put it in a mixture grinder
• Add grated coconut, salt , tamarind and water to the mixture grinder
• Grind into a thick paste. Add water intermittently if needed to get the preferred chutney consistency
• Mix this thick paste with the mashed potato & diced onion to make the chutney base
• Tadka Time
• Tempur mustard, urad dal, chili & curry leaves in hot oil for few seconds
• Add it to chutney base and mix
• Serving
• Your final chutney is ready! Serve with hot rice or chapati

Equipment

• Mixer Grinder
• Pressure Cooker
• Coconut grater(optional)

Notes

• Nutritional values are an indication based on ingredients. Actual nutrition may vary depending on certain factors

Nutrition Facts

• Total number of serves: 8
• Calories: 280kcal
• Carbohydrates: 20.5g
• Protein: 3.15g
• Fat: 22g

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