Caramelised onion chutney & soured cream dip with air fryer crisps
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Caramelised onion chutney & soured cream dip with air fryer crisps

By Ailsa Burt

Use up any leftover chutney from your Christmas cheeseboard to make this easy dip – it will be perfect for a Twixmas or new year party

  • Prep:15 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 200
  • fat 11g
  • saturates 5g
  • carbs 20g
  • sugars 0g
  • fibre 2g
  • protein 3g
  • salt 0.4g

Ingredients

  • 3 tbsp caramelised onion chutney
  • 1 shallot , finely chopped
  • 300g soured cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp celery salt
  • 2 tsp Worcestershire sauce
  • lemon juice , to taste
  • 1 spring onion , finely sliced
  • 2 tbsp dried crispy fried onions
  • small handful of chives , finely sliced (optional)
  • 2 tbsp vegetable oil
  • 500g potatoes , scrubbed and unpeeled

Method

  1. Start by making the crisps. Slice the potatoes as thinly as you can, around 0.3mm, and toss with the oil and plenty of seasoning. Arrange in a single, even layer, in the base of your air fryer basket. You will need to cook in batches at 195C for 10-15 mins per batch.

  2. In a serving bowl, mix together the chutney, shallot, soured cream, garlic powder, onion powder, celery salt and Worcestershire sauce. Season to taste with lemon juice, salt and pepper, then stir in the spring onions. Will keep chilled for up to 24 hours. Scatter over the crispy onions and chives to serve, if you like.

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