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Sydni
Sling chips with chutney dip
Also try these delicious pendulum chips with chutney dip
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Ingredients
Directions
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Heat the oil and fry the pieces of onion on low setting for about 10 minutes until they are sticky and brown.
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Add the pineapple, the cloves, the peppercorns, the vinegar, the chili sauce and a few tablespoons of the pineapple juice and simmer for about 10 minutes with the lid on the pan at low setting. Season with salt and pepper and leave to cool.
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Heat a layer of oil in a deep fryer. Cut the tortillas or pappadums in a spiral and place them in the hot oil until they turn light brown (and in the case of papadum swell).
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Take them out of the oil and let them drain on kitchen paper. Serve hot or cold with the chutney.
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Nutrition
525Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs25% DV74g
Fiber0% DV0g
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