Archive for June 6, 2007

Swiss Chard and Potatoes with Mangoes in Brine

swiss chard and potatoes with mangoes in brine
swiss chard and potatoes with mangoes in brine

Now that the jar of mangoes-in-brine has been opened, I can’t seem to stop eating them. The other night I had a couple of odds and ends in the fridge, and used them up thusly:

Swiss Chard and Potatoes with Mangoes in Brine

ruby swiss chard, leaves shredded and tender stems diced (about 4 c)
3-4 small potatoes, boiled and sliced (mine were leftover cold)
1/2 c mangoes-in-brine, cut into 1″ chunks

1 tsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried red chilies
1 tsp ginger-garlic paste
1 small onion, chopped
1/2 tsp turmeric powder
1 tsp chile pwd
1 tsp cumin-coriander pwd
salt to taste
water as required


Slice and pan fry the potatoes in a little non-stick spray. When browned, take up any stuck potato with a little water and reserve all.

Heat the oil and splutter the mustard and cumin. Add red chiles and fry a minute, then add ginger-garlic paste and onion. Fry a few minutes until onion begins to turn color. Add turmeric, chile powder, and cumin-coriander powder, mix well. Add the swiss chard and stir around a few minutes until it begins to wilt. Add about 1/4 c water. Cover the pan and cook on medium-low heat about 10-15 minutes, until chard is nearly tender. Add the mangoes and potatoes along with the reserved potato water and a little salt. Cook another 10 minutes or so, stirring occasionally. The potatoes will break up a little to thicken sauce. Add water as necessary to get the consistency you prefer. Taste for seasoning and serve hot.

Once more, here is the link to Supriya’s super-easy mangoes in brine.

mangoes in brine with green chile
delicious mangoes in brine

Comments (11)

%d bloggers like this: