Category Archives: chestnut
I opted to boil the chestnuts rather than roast them. You still have to score the tough outer shell and peel them but its a tad neater than having bits of charred shell all over the counter and your fingertips.
Once you peel the chestnuts, they kind of divide themselves into three categories, The good (the nuts that peel nice & clean), the bad (the kind you find a creepy green fungus growing) & the Ugly (the ones which still cling on to the inner peel)
|Clockwise from top: Good, Bad & Ugly|
You can either scrape the reddish peel or leave it in some hot water to allow it to soften further to peel at a later time. As for those with the green fungi.. toss them straight into the garbage.
Chestnut and Potato Chaat:
~ 10 – 15 Chestnuts, scored across in a X
2 Idaho potaotes, parboiled and cubed
1/4 cup Mint/Cilantro chutney
1/4 cup Tamarind Date chutney ( A recipe for a quick hacked version is posted at the end)
1/4 cup finely chopped red onions
Store bought Chaat Masala to taste
1/2 cup fat free yogurt , whipped smooth (omit for a vegan version)
Fresh lime juice as per taste
Chopped cilantro and pomegranate arils for garnish
Oil for shallow frying
Add the chestnuts to sufficient quantity of water and bring them to a boil. Cover and allow to cook for 10 minutes. Keeping the chestnuts submerged in the hot water, remove them one at a time, rinse to cool under running water and peel off the tough outer shell and the reddish brown membrane. cut into quarters.
Heat oil in a skillet and panfry the pieces until the surface turns a golden brown. Remove on to absorbent kitchen paper. Repeat with the cubed par boiled potatoes.
In a large mixing bowl, combine the chestnuts, potatoes and red onions along with the green and brown chutney. Add yogurt & chat masala as per your preference. Fold to combine. Garnish with cilantro and pomegranate and finish with a splash of lime juice as required. Serve immediately with a cup of hot Masala Chai.
Quick Tamarind Date chutney:
1 ping pong sized ball of Tamarind.
1/2 cup hot water
2-3 tablespoons Lion brand Date syrup(available in most Indian grocery stores)
Chaat masala / shikanjvi masala blend and cayenne pepper powder as required
Soak the tamarind in the hot water and ‘massage to extract the pulp. Strain the pulp into a bowl and discard the fiber and seeeds from the tamarind. Whisk in the date syrup and season with the spice blends and cayenne pepper as per your preference.