Potato Chutney

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips, and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer. It has vitamins and potassium and copper. Though it is definitely not a food for all people. 
Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year-round as they are harvested somewhere every month of the year.
Like the egg plant chutney/brinjal chutney., we follow similar kind of procedure for potato chutney, with little variation in the ingredient.
Potato chutney is a very good side for ragi dosa, bajra dosa, wheat dosa as well as idli and rice dosa.

Ingredients:


Potato - 4 no. medium size, Skin peeled and cut into big size cubes.
Onion - 1 no. finely chopped small size
Green Chilli - 5-6 nos up to your taste, chopped finely.
Ginger - finely chopped 2 tsp
Curry leaves - 1 stem
Tomato - 1 no. small size, finely chopped
Turmeric powder - 1 tsp
Oil - 2 tsp for sauteing
Cumin seeds - 1 tsp
Water - for cooking potatoes.
Coriander leaves - for garnish



Procedure:
If you would like to make it very easy, cook it in a small size cooker. Also can be done using a sauce pan.
This procedure is given for pressure cooking. Do necessary change for sauce pan cooking.

• Heat cooker, saute cumin seeds in oil. Saute onion, green chillies, ginger.

• Once it is saute, add tomato and salt. Saute nicely, till the tomato oozes out oil.

• Add potato cubes and saute for a min. Add turmeric powder. Add water to cover potatoes and cover the cooker lid. Pressure cook potato mix till two whistles. If not using a cooker, just occasionally stir the mix and let cook the potatoes in the sauce. 

• Open the lid after the steam is all out and using a smasher, smash the potato into bits. Add some hot water if required to make the chutney little thin. Correct for salt. Proper salting gives very good taste. Sprinkle some coriander leaves.

• Now the potato chutney is ready to serve with your tiffin variety. Here t is with ragi dosa.