Spiced Potato Sandwiches with Jalapeño Chutney by Srishti Jain
Food52
Photo by Emma Fishman
- Serves
- 4 to 6
- Prep Time
- 10 Minutes
- Cook Time
- 40 Minutes
"Potatoes in a sandwich may seem like a surprising filling, but their fluffy texture and heartiness make them a hit on menus in Indian canteens, as well as a favorite of many North Indian children. Potato sandwiches are commonly served with spicy ketchup or full of green chiles, but a sweet and spicy jalapeño chutney binds together this breakfast favorite. Use the chutney with other dishes, such as for dipping Chile “Cheese” Lentil Pancakes (page 17) or topping Crispy Potato Rice Flakes (page 21)."—Srishti Jain
Tip from Srishti: If you don’t have potatoes on hand or don’t have the time to boil them, get creative! You can use 3 cups of frozen tots or hash browns instead. Cook them according to their package instructions, then place some on top of the jalapeño chutney before closing the sandwiches with the second slice of bread. Butter and toast the sandwiches as directed.
Ingredients
JALAPEÑO CHUTNEY
- 10 jalapeño chiles, stems removed (about 14 ounces/400 g total)
- 2 cup (400 g) granulated sugar
- 1 cup (240 ml) water
- 1 teaspoon table salt
SANDWICHES
- 4 russet potatoes (about 6 ounces/170 g each), scrubbed
- 4 teaspoon table salt
- 1 teaspoon amchoor (dried mango powder)
- 1 teaspoon ground coriander
- 1 red onion, peeled
- 1/4 cup (10 g) chopped fresh cilantro 16 slices bread of your choice
- 2 tablespoon (30 g) plant-based butter
Featured Video
Excerpted from Make It Plant-Based: Indian! By Srishti Jain (Workman Publishing). Copyright © 2025. Photographs by Emma Fishman.
Directions
Instructions
- Step 1
Mince the jalapeños. Combine the jalapeños, sugar, water, and salt in a medium heavy-bottomed saucepan and set it over medium-low heat. Stir constantly while the mixture begins to simmer. The jalapeños should be coated in the sugar and start to get sticky. Cook the chutney for 10 to 15 minutes, until it has a jam-like consistency. If the mixture begins to tighten up, making it difficult to stir, add a few splashes of water. Once the chutney is no longer runny, remove the saucepan from the heat and allow it to cool.
- Step 2
Put potatoes in a large pot and fill it with water at least 2 inches (5 cm) above the potatoes. Add 2 teaspoons of the salt and bring to a boil over medium heat. Cook the potatoes for about 20 minutes, until fork-tender.
- Step 3
Drain the potatoes in a colander and run them under cold water to cool them. Peel the potatoes, cut them into large chunks, and add them to a large mixing bowl. Sprinkle with the amchoor, coriander, and the remaining 2 teaspoons salt. Mince the onion and add it and the cilantro to the potatoes. Using a fork, your hands, or a potato masher, mash the potatoes and thoroughly combine them with the spices and herbs.
- Step 4
Set a cast-iron skillet or tawa over medium heat.
- Step 5
To make each sandwich, coat one side of a slice of bread with jalapeño chutney, and spread a few heaping spoons of the potato mixture on a second slice. Press the two together to form a sandwich. Spread a small pat of butter on the exterior of both sides of the sandwich. Place the sandwich on the hot pan and gently press down on it with a spatula. Cook for 4 to 5 minutes on one side, until the bread is light golden brown and toasted. Flip the sandwich and press down again—you are trying to give the sandwich a panini-like density and texture. Once the sandwich is cooked, it should be toasted on both sides and sealed shut. Repeat with the remaining bread, chutney, and potato mixture. Serve the sandwiches while still hot, cut diagonally into two triangles.