Potato Chips with Red Onion, Tomato and Chilli Relish

This recipe was developed by Delia a few years ago, in conjunction with McCain, as part of her fuel time plan for the Norwich players.

Serves 4-6

This recipe is from Delia's Fuel Time Plan

Potato Chips with Red Onion, Tomato and Chilli Relish
 1 x 907 g pack McCain frozen Oven Chips
For the relish:
 1 small red onion, finely chopped
 8 oz (225 g) ripe red tomatoes
 1/2 small red chilli, deseeded and finely chopped
 1 clove garlic, crushed
 1 tablespoon dark brown soft sugar
 4 fl oz (120 ml) balsamic vinegar
 salt and freshly milled black pepper


First you need to skin the tomatoes, so pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins. Put the onion, chilli, garlic and tomatoes in a food processor and blend until finely chopped, then place the mixture in a saucepan and add the sugar and vinegar. Place the pan over a gentle heat and simmer very gently, without a lid, for 2 hours, by which time the mixture will have reduced to a thick sauce.

Towards the end of the cooking time, stir frequently so the sauce doesn't stick to the bottom of the pan. Then taste to check the seasoning. Cook the chips according to the pack instructions and serve with the relish, which can be hot or cold.

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