Hot Tomato Chutney With Masala Potato Chips
|Potatoes||8 Medium (Oval Shaped)|
|Coriander powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Amchoor powder||1 Teaspoon|
|Finely chopped coriander||2 Teaspoon|
|Refined oil||2 Tablespoon|
|For the tomato relish|
|Red bell peppers||2 , skinned and seeds removed|
|Large tomatoes||1 Kilogram, skinned and deseeded (Pick Red Ones)|
|Onions||2 Medium, finely chopped|
|Garlic||8 Clove (40 gm), crushed|
|Mustard seeds||1⁄2 Teaspoon|
|Chopped curry leaves||1 Tablespoon|
|Olive oil/Any other refined oil||2 Tablespoon|
Cut each potato into 4 pieces lengthwise and soak in salted water for 20 minutes.
Drain and sprinkle over the powdered spices. Drizzle with a generous helping of oil. Mix well and bake in an oven at 300Â°F until golden brown.
Remove the pepper skin away by placing in a hot oven until the skin becomes black and peel off.
Skin the tomatoes and chop into big pieces.
Place the onions, curry leaves, garlic and mustard seeds in a non-stick frying pan with 2 tablespoons of oil. Allow the mustard seed to splutter. Add the finely chopped peppers chilli powder and tomatoes. Cook for 7 minutes over a medium flame. Then add the sugar, vinegar, salt and cook over a low fire till the mixture is thick.
Serve the potatoes sprinkled with the chopped coriander and relish.