Aloo Pies With Mango Chutney Recipes

BOILED MANGO CHUTNEY

BOILED MANGO CHUTNEY image

Boiled mango chutney is a popular sweet and spicy condiment in Trinidad. It's one of the main condiments enjoyed in doubles, aloo pies or drizzled on fluffy balls of pholourie.

Provided by CookingwithRia

Number Of Ingredients 10

Ingredients

2 mangoes (raw, half ripe, full, firm, about 1 1/4 pounds)
4 cups water (more if water evaporates quickly)
1 1/2 cups sugar (white or brown, more if mango is sour)
2 teaspoons amchar massala
2 teaspoons cumin (geera)
1/4 teaspoon turmeric
1 teaspoon salt (or more to taste)
1 tbs garlic (minced)
1 tbs ground bandhania (culantro)
Hot pepper (finely chopped, to taste, habanero, scotch bonnet or cherry pepper)

Steps:

Wash mango, cut into half, remove the seed and cut into 1 inch cubes.
Place all ingredients in a small pot or saucepan and boil for 30-90 mins, or until the mango softens and sauce thickens.
Taste for salt, heat(spiceness), sweetness and spices and add more to your liking.

POTATO PIES WITH HOMEMADE MANGO CHUTNEY (ALOO PIES WITH HOMEMADE KUCHELA)

Potato Pies with Homemade Mango Chutney (Aloo Pies with Homemade Kuchela) image

The potato mixture that goes into the potato pie is very similar to the potato mash I use in making bateta vada or stuffed paratha. The Kuchela or mango chutney remineded me of the ready pickle mixture I used in my cheat gunda pickle .

Provided by Mina Joshi

Number Of Ingredients 24

Ingredients

3 medium boiled potatoes
salt to taste for the potatoes as well as for the pastry
pepper to taste
2 green finger chillies( Mirielle used scotch bonnet but Ididn't have any)
3 finely chopped garlic
¼ tsp turmeric
1 litre oil for frying the pies
1 cup plain flour for the pastry
1 tsp baking powder for the pastry
1 tbsp raisins
2 tsps lemon juice
2 tspa splenda (or sugar)
1 tsp cumin powder
1 large raw mango
1 tbls fennel seeds
2 cloves garlic - mashed through a garlic press
2 finely chopped green finger chilies ( I didn't have any scotch Bonnets peppers)
½ salt
3 tbls olive oil (I didn't have any mustard oil)
1 tbls coriander seeds
1 tsp cumin seeds
½ tsp black pepper
¼ tsp fenugreek seeds
¼ tsp mustard seeds

Steps:

In a mixing bowl add the plain flour, baking powder and salt to taste. Using some warm water, make the dough and allow it to rest at least 15 minutes.
In a second mixing bowl - Mash the boiled potatoes, add the garlic, turmeric, cumin powder, raisins, lemon juice, splenda, salt and pepper to taste. Mix well and keep aside.
Divide the dough into 9 balls. Roll each ball out and half fill it with the spicy potato mash. Fold it in a semi circle. Seal the sides by pressing the gently and use a pizza cutter to shape them.
Once all the pies are assembled, dip fry them until golden brown.

ALOO PIE WITH APPLE-MANGO CHUTNEY

Aloo Pie with Apple-Mango Chutney image

Provided by Food Network

Time 1h40m

Yield 8 pies; 4 servings of 2 pies each

Number Of Ingredients 23

Ingredients

2 firm ripe mangoes, peeled and diced
1 Golden Delicious apple, peeled and diced
1/4 cup packed light brown sugar
1 tablespoon fresh peeled and thinly sliced ginger
1/2 teaspoon minced hot chile pepper, such as serrano
1/4 cup apple cider vinegar
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
3 large or 4 medium red skin potatoes (about 1 pound), peeled and diced
1/2 sweet onion, finely chopped
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 cups vegetable broth
1/2 pound peeled and deveined jumbo shrimp (11 to 15 count), chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Madras curry powder
Kosher salt
3/4 cups water
4 cups of canola oil, for frying

Steps:

For the chutney: Place the mangoes, apple, brown sugar, ginger, and hot pepper in a food processor and pulse until the mixture is chunky and well combined. Transfer to a medium saucepot and bring to a simmer over medium-high heat. Add the vinegar, season to taste with salt and pepper, and continue to simmer until the fruit is tender and the vinegar has mellowed slightly, stirring occasionally to prevent sticking. Remove from the heat and set aside. Serve warm or at room temperature.
For the pie filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the potato, onion, pepper, celery, and garlic and cook until softened, about 6 minutes. Add the cumin, salt, and pepper. Mix well to ensure that all the vegetables are seasoned. Once the potatoes start to brown, add the vegetable broth, bring to a boil then reduce heat to simmer. Once the liquid begins to reduce add the shrimp and cover skillet. Remove the cover once all the liquid has been absorbed, about 25 minutes. Remove from the heat and allow to cool to room temperature.
For the dough: In a large mixing bowl, combine the flour, baking powder, curry powder, and 1/2 teaspoon salt. Slowly add the water until the dough is well formed and soft but not sticky (you may not use all the water). Knead for 2 minutes on a lightly floured surface and then place in a large bowl to rest for at least 15 minutes. Cover the bowl with a moist cloth or flip the bowl over on a clean prep surface and let sit until ready to use.
Heat the oil in a pot to 360 degrees F. Divide the dough into 8 balls. Flatten into 4-inch circles and place a heaping spoonful of mixture in the center, taking care not to overfill. Wet one edge with water, fold over and seal by pinching the edges with fingers or floured fork. Gently add each pie into the hot oil and fry on both sides until golden brown, 3 to 5 minutes. Drain on brown paper or paper towels.
Serve the pies with the apple-mango chutney.

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