Wednesday, 1 April 2009

Mango or lime pickled roast potatoes

Also known as Achari Aloo. This was something my Dad used to make when we had our family version of Sunday roast dinner done the South Asian way. Dad also experimented with tandoori tikka masala coating. Yes with that awful red food dye. Fortunately the tikka masala potatoes did not work so well, good thing as I have avoided fake food colourings and unnatural dyes all my adult life.
Use any lime or mango pickle, but ensure that it has plenty of liquid. Try not and use too much of the mango or lime pieces, as these will only dry up on cooking, it is the oil these are preserved in that you really want to use to coat the potatoe

Mango or lime pickled roast potatoes
Serves 3 - 4 as an accompaniment
2lb potatoes, peeled and chopped into large chunks
3 tablespoons of vegetable oil
3 tablespoons of lime or mango pickle
Preheat oven to gas mark 7.

Boil the potatoes in a large pan with salted water to the boil, until the potatoes are almost cooked. Drain well.

Return the potatoes to the pan and gently sir in the oil and pickle.
Spread potatoes onto large baking tray (or two) and put in the preheated oven for 30 – 50 minutes until golden and crisp.

These can be served as part of a South Asian buffet or in place of rice.


  1. I'll try this soon. The lime pickle has quite a punch but just using the oil of it, roasting this tastes great!

  2. Gardening Bren this really is good.

    The only annoying thing I find about the lime and mango pickle is the oil, its usually mustard oil and how it can stain everthing it touches, plus its quite a pungent smell. Tasty though :)


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