chutney wale aloo recipe, how to make chutney wale aloo

chutney wale aloo recipe with step by step photos – chatpata and tasty aloo or potatoes with coriander-mint green chutney.

chutney wale aloo recipe

the humble potatoes never go out of fashion. there are so many dishes you can make with them. this chutney aloo is one such recipe from the indian cuisine. its spiced, tangy and goes well as starter snack. it also tastes good with some soft phulka or chapatis or poori. in fact you can even make a wrap stuffed with chutney wale aloo.

the chutney wale aloo recipe is very easy. you can use baby potatoes or regular potatoes. but make sure that the potatoes are just cooked. they should not become too soft.

in the recipe, i have sauteed boiled baby potatoes before adding the green chutney. however, you can even shallow or deep fry the potatoes and then just mix with the green chutney.

serve chutney wale aloo as a side snack plain or with some soft rotis or chapatis.

if you are looking for more aloo recipes then do check:

chutney wale aloo

4.67 from 6 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:5 mins
Total Time:25 mins
Course:snacks
Cuisine:north indian
Servings (change the number to scale):2 to 3
chutney wale aloo recipe
chutney wale aloo recipe - chatpata and tasty aloo or potatoes with coriander-mint green chutney.

INGREDIENTS FOR chutney wale aloo

(1 CUP = 250 ML)

for chutney

  • 1 cup tightly packed chopped coriander leaves (dhania patta)
  • 2 tablespoon mint leaves (pudina patta)
  • ½ inch ginger (adrak) - chopped or 1 teaspoon roughly chopped ginger
  • 3 to 4 medium garlic cloves (lahsun) or 1 teaspoon chopped garlic
  • 1 or 2 green chilies chopped or 1 to 1.5 teaspoon chopped green chilies
  • 1 to 2 tablespoon water for grinding

for pressure cooking potatoes

  • 250 grams baby potatoes or regular potatoes - about 12 to 15 baby potatoes or 3 to 4 medium potatoes
  • 1.5 cups water for pressure cooking potatoes

for tempering chutney wale aloo

  • 1 to 1.5 tablespoon oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon sesame seeds (safed til)
  • 1 pinch turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • 1 pinch asafoetida (hing) - optional
  • ½ teaspoon chaat masala powder or add as per taste
  • ½ tablespoon lemon juice
  • 1 tablespoon chopped coriander leaves for garnish
  • salt as required

HOW TO MAKE chutney wale aloo

cooking potatoes

  • rinse the baby potatoes very well in water. scrub the mud particles if any, while rinsing. pressure cook potatoes for 2 whistles with 1.5 cups water. drain and keep aside. you can also cook the potatoes in a pan.

preparing green chutney

  • when the potatoes are cooking, prepare the green chutney. take 1 cup tightly packed chopped coriander leaves, 2 tbsp mint leaves (chopped), ½ inch ginger (chopped), 3 to 4 medium garlic cloves (chopped) 1 or 2 green chilies (chopped). 
  • for a spicy taste, add 3 green chilies.
  • add 1 to 2 tbsp water and grind to a smooth fine consistency. keep the green chutney aside.

preparing chutney wale aloo

  • when the potatoes become warm, peel and keep them aside.
  • in a small frying pan, heat 1 to 1.5 tbsp oil. add cumin seeds and let them splutter.
  • then add the potatoes.
  • stir and saute for about two minutes on a low flame. if you want you can lightly saute the potatoes till they become crisp from outside. potatoes can be even fried separately and then mixed with the chutney.
  • then add 1 tsp sesame seeds. saute for a minute.
  • now add 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp garam masala powder and a pinch of asafoetida (optional).
  • mix the spices very well with the rest of the ingredients.
  • next add the green chutney. switch off the flame and mix the chutney very well, so that the potatoes are coated with the chutney evenly.
  • now add salt as per taste.
  • then add 1/2 tsp chaat masala and 1/2 tbsp lemon juice. mix very well. instead of lemon juice, you can also add dry mango powder or dry pomegranate powder.
  • garnish with coriander leaves and serve chutney wale aloo hot or warm as a side starter snack.
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preparation to make chutney wale aloo recipe

1. rinse the baby potatoes very well in water. scrub the mud particles if any, while rinsing. pressure cook potatoes for 2 whistles with 1.5 cups water. drain and keep aside.

potatoes for chutney wale aloo recipe

2. when the potatoes are cooking, prepare the green chutney. take 1 cup tightly packed chopped coriander leaves, 2 tbsp mint leaves (chopped), ½ inch ginger (chopped), 3 to 4 medium garlic cloves (chopped) 1 or 2 green chilies (chopped). for a spicy chutney, add 3 green chilies. you can skip the garlic if you want.

herbs for chutney wale aloo recipe

3. add 1 to 2 tbsp water and grind to a smooth fine consistency. keep the green chutney aside.

chutney for chutney wale aloo recipe

4. when the potatoes become warm, peel and keep them aside. if the baby potatoes are big in size, you can halve them.

potatoes for chutney wale aloo recipe

making chutney wale aloo

5. in a small frying pan, heat 1 to 1.5 tbsp oil. add cumin seeds and let them splutter.

cumin for chutney wale aloo recipe

6. then add the potatoes.

potatoes for chutney wale aloo recipe

7. stir and saute for about two minutes on a low flame. if you want you can lightly saute the potatoes till they become crisp from outside. potatoes can be even fried separately and then mixed with the chutney.

potatoes for chutney wale aloo recipe

8. then add 1 tsp sesame seeds.

sesame for chutney wale aloo recipe

9. saute for a minute.

making chutney wale aloo recipe

10. now add ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp garam masala powder and a pinch of asafoetida (optional).

spices for chutney wale aloo recipe

11. mix the spices very well with the rest of the ingredients.

making chutney wale aloo recipe

12. next add the green chutney.

chutney for chutney wale aloo recipe

13. switch off the flame and mix the chutney very well, so that the potatoes are coated with the chutney evenly.

making chutney wale aloo recipe

14. now add salt as per taste.

making chutney wale aloo recipe

15. then add ½ tsp chaat masala and ½ tbsp lemon juice. mix very well. instead of lemon juice, you can also add dry mango powder or dry pomegranate powder. check the taste and add more salt, red chilli powder, chaat masala, lemon juice if required.

making chutney wale aloo recipe

16. garnish with coriander leaves and serve chutney wale aloo hot or warm as a side starter snack.

chutney aloo recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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26 comments/reviews

  1. I’ve made the chutneywala aloo but when I ground the mint chutney I added a little too much of water so I let the aloo’s be in the pan with the chutney and then removed it off the stove. Thanks for the yummy recipes.5 stars

  2. Tried this recipe ; was delicious-thank you very much-the guided step by step approach through pictures is very helpful for beginners like me

  3. Amazing recipe…my mom also cook these chutney wale aaloo but the only difference is she uses raw mangoes with other ingredients for making chutney and we call this dish KACHALOO.3 stars

  4. Dear Dassana

    Tried out this recipe. Simple and delicious. We had it with fulkas for lunch. Then the leftovers were had just like that at room temperature. V good both ways 🙂5 stars

  5. wonderful recipe and love how simple it is. perfect timinig to use up the sweet new potatoes.

  6. Dear Dasanna,
    Xlnt way of a starter item as per you but became a terrific hit as a regular dry dish and we had it with mooli sambar in a typical South Indian way. Great going, am to try your pav, shall be writing to you on that soon. Divine Grace to be in and around you is my prayer as always. DK