Ingredients
2 russet potatoes
2 clove garlic
water
1 tbsp. butter
1/2 tsp. salt
3/4 tsp. curry powder
1 c. frozen peas
2 pita rounds
2 carrots
2 mangos
1 small red onion
1 c. dried cranberries
1/2 c. cider vinegar
1 1/2 c. sugar
2 tbsp. Cooking oil
1/4 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground black pepper
1/2 tsp. powdered dry mustard
2 tsp. salt
Preparation
Step 1To make the chutney: Combine the ingredients in a saucepot. Simmer on low heat, stirring occasionally, for 45 to 50 minutes, or until syrupy. Use the chutney hot or cold. Store leftovers in the refrigerator for up to two weeks.Step 2Fill the pot halfway with water and bring the potatoes and garlic to a boil over high heat. Then reduce the heat to medium and boil until the potatoes break apart when you stab them with a fork (10 to 15 minutes).Step 3Turn off the stove, carefully dump the pot out into the colander, then dump the potatoes back into the pot. (The potatoes are hot; avoid touching them.) Add the butter and spices, smash with the potato masher, and then stir in the peas. (The hot potato thaws the peas.)Step 4Divide the mixture among the pita halves and add some carrot and a couple of spoons of Mango Chutney to each sandwich.
