Sling chips with chutney dip

Name: sling chips with chutney dip
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 1 great onion very finely cut; 567 gram pineapple slice very finely cut, look; 2 clove; 2 peppercorns; 2 tablespoon vinegar; 3 tablespoon chili sauce; sunflower oil to fry; 5 big tortilla wrap; 10 pappadum

Also try these delicious pendulum chips with chutney dip

Ingredients

2 tablespoon sunflower oil
1 great onion very finely cut
567 gram pineapple slice very finely cut, look
2 clove
2 peppercorns

2 tablespoon vinegar
3 tablespoon chili sauce
Sunflower oil to fry
5 big tortilla wrap
10 pappadum

Kitchen Stuff

1 baking paper

Directions

Heat the oil and fry the pieces of onion on low setting for about 10 minutes until they are sticky and brown.
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.
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).
Take them out of the oil and let them drain on kitchen paper. Serve hot or cold with the chutney.