Name: Bollywood Blast
Yield: 4
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 -

Ingredients for - Bollywood Blast

1. 2 russet potatoes

2. 2 clove garlic

3. Water

4. 1 tbsp. butter

5. 1/2 tsp. salt

6. 3/4 tsp. curry powder

7. 1 c. frozen peas

8. 2 pita rounds

9. 2 carrots

10. 2 mangos

11. 1 small red onion

12. 1 c. dried cranberries

13. 1/2 c. cider vinegar

14. 1 1/2 c. sugar

15. 2 tbsp. Cooking oil

16. 1/4 tsp. ground cloves

17. 1 tsp. ground ginger

18. 1 tsp. ground black pepper

19. 1/2 tsp. powdered dry mustard

20. 2 tsp. salt

How to cook deliciously - Bollywood Blast

1 . Stage

To 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.

2 . Stage

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 until the potatoes break apart when you stab them with a fork (10 to 15 minutes).

3 . Stage

Turn 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.)

4 . Stage

Divide the mixture among the pita halves and add some carrot and a couple of spoons of Mango Chutney to each sandwich.