uk
Ingredients
For the chutney verde:
- 20g Fresh coriander
- 20g Fresh mint
- 1 Fresh green chilli
- 30ml Lemon or lime juice
- 5g Ginger
- 5g Salt
For the garlic mayonnaise:
- ½ Clove of garlic, crushed
- 10ml Apple cider vinegar or lemon juice
- 3 Tbs Unflavoured natural yoghurt
For the chips:
- 300g Lamb Weston Sweet Potato Fries
- 10g Chaat masala
- 5g Smoked paprika
For the garnish:
- 3 Tbs Tamarind sauce
- ½ Tomato, diced
- ¼ Red onion, finely diced
- 2Tbs Crispy sev (Indian snack)
- 2 Tbs Pomegranate seeds
- Pinch of finely chopped fresh coriander
Preparation
Based on a popular Indian street cart snack where sweet potatoes are roasted over coals and tossed in spices and sweet, sour and spicy sauces. We've modernised this dish using Lamb Weston's fantastic sweet potato fries, added smoked paprika to replicate the smoky coal flavour and loaded them up with toppings for a lovely street food dish or great as a sharing plate.
- Heat fryer oil to 175C or oven to 200°C. Blend all the ingredients for the chutney verde until smooth, adding a touch of water if needed or ice to keep it cool
- For the garlic mayonnaise, mix the garlic and vinegar and let sit for a minute before combining thoroughly with the mayonnaise
- Fry the sweet potato fries until golden (or bake in the oven for 15 mins at 200°C) then toss in dry spices
- To serve, place the fries in a sharing bowl, then top, in this order: chutney verde, tamarind sauce, garlic mayonnaise, tomato, red onion, crispy sev, pomegranate seeds and coriander
