BBQ Oxtail, 2

Chef Marcus Samuelsson and Martha finish making Barbecued Oxtail. Part 2.

Plantain Chutney

Melt butter with olive oil in a large saute pan over low heat. Add potatoes, stirring to coat, and cook, stirring, until golden brown, 10 to 15 minutes.
Add onion, garlic, ginger, mustard seeds, curry paste, chile powder, and cardamom. Stir well and cook until onions are tender, about 20 minutes.
Add plantains, and cook until softened, about 10 minutes. Let cool. Season with salt; stir in scallions just before serving. Plantain chutney may be kept in an airtight container, refrigerated up to 3 days.