Go Back
creamy caramelised onion chutney and sour cream dip
Jemero Carter

Crisps & Onion Chutney Dip

Crisps & Onion Chutney Dip
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dip
  • 3 tablespoons caramelised onion chutney
  • 1 shallot finely chopped
  • 300 g soured cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon celery salt
  • 2 teaspoons Worcestershire sauce
  • Juice of a little lemon to taste
  • 1 spring onion thinly sliced
  • Salt and pepper to taste
For the crisps (air-fryer chips)
  • 500 g potatoes scrubbed and unpeeled
  • 2 tablespoons vegetable oil
  • Salt and pepper to season
Optional garnish
  • Crispy fried onions 2 tbsp
  • Chopped chives or extra spring onion

Method
 

  1. Prepare the crisps: Slice the potatoes as thin as possible (about 0.3 mm). Toss them with vegetable oil and season generously with salt and pepper.
  2. Heat your air-fryer to 195°C. Arrange the potato slices in a single, even layer in the basket (you may need to cook in batches). Fry for 10–15 minutes per batch, until golden and crispy. Remove and set aside on paper towels to drain.
  3. Make the dip: In a mixing bowl, combine caramelised onion chutney, chopped shallot, soured cream, garlic powder, onion powder, celery salt, Worcestershire sauce. Stir well.
  4. Add a squeeze of lemon juice, season with salt and pepper to taste, then fold in the sliced spring onion. Chill the dip for at least 30 minutes to let flavors meld.
  5. Serve the chilled dip with the warm air-fryer crisps. For extra flair, sprinkle some crispy fried onions and chopped chives on top before serving.

Notes

  • Fat: ~11 g
  • Carbohydrates: ~20 g
  • Protein: ~3 g
  • Fiber: ~1 g
  • Sugars: ~3–4 g (from chutney & potato)
  • Sodium: depends on seasoning and chutney