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Hot Tomato Chutney With Masala Potato Chips

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  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
  Sugar 3 Tablespoon
  Salt To Taste
  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 300°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.

Recipe Summary

Side Dish
Cook Time: 
25 Minutes

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Hot Tomato Chutney With Masala Potato Chips Recipe