by Pallavi Purani

Yam Chips with Tomato Chutney

For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought together this crazy mix of bloggers with love to experiment with ingredients.

So basically this is an ingredient swap. Every month the interested people are paired and we exchange ingredients (only virtually)

For the last month i got, Yam and tomatoes. I had never cooked with yam before except in undhiyo and there it is no brainer actually. I wanted to try something different. All google gave me was curry, roast, soup etc. However the sweet potato chips caught my fancy and I wanted to try this with my favorite flavors.

I ordered sliced yam from Bigbasket.com and it was all a breeze then.

Print Recipe
Yam Chips with Tomato Chutney
For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought t
Course appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • For the chips -
  • 200 gms Yam (Peeled, washed and cut in thin strips)
  • 1 tsp Salt
  • 1 tbsp Black Sesame seeds
  • 2 tsps Thyme (dried)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • chutney For the -
  • 1/2 tsp oil
  • 1/2 tbsp panch poran
  • 4 - 5 Tomatoes (Blanched, peeled and cubed)
  • 2 chillies dried red (cut in small pieces)
  • 1 tsp Sugar
  • 1/2 tsp chilly red powder
Course appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • For the chips -
  • 200 gms Yam (Peeled, washed and cut in thin strips)
  • 1 tsp Salt
  • 1 tbsp Black Sesame seeds
  • 2 tsps Thyme (dried)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • chutney For the -
  • 1/2 tsp oil
  • 1/2 tbsp panch poran
  • 4 - 5 Tomatoes (Blanched, peeled and cubed)
  • 2 chillies dried red (cut in small pieces)
  • 1 tsp Sugar
  • 1/2 tsp chilly red powder
Instructions
  1. Pre heat oven to 180C.
  2. In a bowl, mix the olive oil, lemon juice, salt, sesame seeds and thyme.
  3. Toss the thin strips of the yam in the mix and let it sit for a few min.
  4. In a tray, lay a parchment paper/butter paper and arrange the yam strips one by one.
  5. Bake it for 25-30 min rotating the side of the yam once in the middle.
  6. We need crisp strips, so bake it as long as it takes to draw all the moisture out.
  7. For the chutney, in a pan, heat oil and add panch phoran and red chillies.
  8. Once the oil is smokey, add the tomatoes, salt and red chilly powder.
  9. When the water of the tomatoes is almost dried up, add the sugar and let it cook.
  10. Taste and adjust the spices to make it a sweet and sour chutney.
  11. Serve with love.
Recipe Notes

Panch Phoran is a mix of five spices- fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.



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