Plantain Chutney

Plantain Chutney


  • 1/4 cup Spiced Butter, or 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup olive oil
  • 2 medium baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 medium white onions, sliced
  • 3 cloves garlic, sliced
  • 1 piece (3 inches) fresh ginger, peeled and grated
  • 2 tablespoons mustard seeds
  • 2 tablespoons Green Curry Paste
  • 1 teaspoon chile powder
  • 1 teaspoon ground cardamom, preferably freshly ground
  • 4 green plantains, peeled, quartered lengthwise, and cut into 3/4-inch pieces
  • Coarse salt
  • 2 scallions, trimmed and chopped

Cooking Directions

    • Melt butter with olive oil in a large saute pan over low heat. Add potatoes, stirring to coat, and cook, stirring, until golden brown, 10 to 15 minutes.

    • Add onion, garlic, ginger, mustard seeds, curry paste, chile powder, and cardamom. Stir well and cook until onions are tender, about 20 minutes.

    • Add plantains, and cook until softened, about 10 minutes. Let cool. Season with salt; stir in scallions just before serving. Plantain chutney may be kept in an airtight container, refrigerated up to 3 days.