Ingredients
2russet potatoes
2garlic clove
water,as needed
1tbspbutter
½tspsalt
¾tspcurry powder
1cuppeas,frozen
2pita rounds
2carrots
2mangos
1small red onion
1cupdried cranberries
½cupcider vinegar
1½cupssugar
2tbspcooking oil
¼tspground cloves
1tspground ginger
1tspground black pepper
½tsppowdered dry mustard
2tspsalt
Preparation
Combine the mango chutney ingredients in a saucepot. Simmer on low heat, stirring occasionally, for 45 to 50 minutes, or until syrupy. Use the chutney hot or cold.
Fill 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 for about 10 to 15 minutes, until the potatoes break apart when you stab them with a fork.
Turn off the stove, carefully dump the pot out into the colander, then dump the potatoes back into the pot. Add the butter and spices, smash with the potato masher, and then stir in the peas.
Divide the mixture among the pita halves and add some carrot and a couple of spoons of Mango Chutney to each sandwich.
Serve and enjoy.
