Food & Cooking Recipes Plantain Chutney Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Chef Marcus Samuelsson shared this recipe for plantain chutney from his cookbook, "The Soul of New Cuisine." Ingredients ¼ cup Spiced Butter, or 4 tablespoons (½ stick) unsalted butter ¼ cup olive oil 2 medium baking potatoes, peeled and cut into ¾-inch cubes 2 medium white onions, sliced 3 cloves garlic, sliced 1 piece (3 inches) fresh ginger, peeled and grated 2 tablespoons mustard seeds 2 tablespoons Green Curry Paste 1 teaspoon chile powder 1 teaspoon ground cardamom, preferably freshly ground 4 green plantains, peeled, quartered lengthwise, and cut into ¾-inch pieces Coarse salt 2 scallions, trimmed and chopped Directions 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. Rate it Print