Plantain Chutney Recipe – A Caribbean Delight
Shaws Road, Nevis
June 29, 2009
¼ Cup (1/2 stick) unsalted butter
¼ Cup Canola oil
2 Medium “Waxy” potatoes, peeled and cut into 3/4-inch cubes
2 Medium Spanish onions, sliced
3 Cloves garlic, minced
2 Tablespoons fresh ginger, peeled and grated
2 Tablespoons black mustard seeds
2 Tablespoons Green Curry Paste
1 teaspoon Chile powder
1 Scotch Bonnet pepper finely minced
1 Teaspoon freshly ground cardamom
4 Green plantains, peeled, quartered lengthwise, and cut into 3/4-inch pieces
½ Teaspoon Kosher or Sea salt
2 Green Onions, trimmed and chopped.
Melt butter with canola oil in a large sautÃ© pan over low heat. Add potatoes, stirring to coat, and cook, stirring, until lightly browned, 10 to 15 minutes.
Add onion, garlic, ginger, mustard seeds, curry paste, Chile powder, and cardamom, minced pepper. Stir well and cook until onions are tender, about 15 minutes.
Add Plantains, and cook until softened, about 10 minutes. Let cool. Season with salt; mix in scallions just before serving.