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Masala Potato Wedges with Apple-Mango Chutney and Beetroot Raita

Masala Potato Wedges with Apple-Mango Chutney and Beetroot Raita

By OcadoLife
Published on 16 September 2025
“These have got a nice kick,” says chef Mehak Kansal, author of Bindas: Comfort Food, who loves infusing Indian dishes with world flavours. “The sweet, spicy chutney and cooling beetroot raita really balance everything out.”
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Time and servings

55 minsTotal time
6Servings
20 minsPrep time
35 minsCooking time

Ingredients

  • 6 red potatoes, cut into wedges
  • 1 tbsp ghee, melted
  • 2 tbsp olive oil
  • 3 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp Rajah Tandoori Masala (check for gluten free)
  • 1 tsp smoked paprika
  • 1 granny smith apple, cored and diced
  • 1 ripe mango, diced
  • 3 garlic cloves, crushed or grated
  • 2 red chillies, finely chopped, plus extra to garnish, if liked
  • 4 tsp runny honey or caster sugar
  • 1 lime, zested and juiced plus extra (optional)
  • 1 x 50g bunch of coriander
  • 2 cooked beetroot
  • 300g Greek yoghurt
  • 1 tsp ground cumin
  • 1 handful of pomegranate seeds, to decorate

Method

  • Step 1

    Parboil the potato wedges in a large pan of boiling salted water for 5-7 mins until slightly softened. Drain well and leave to steam dry.

  • Step 2

    Preheat the oven to 200°C/180°C fan/gas 6. Add the ghee, oil, 1 tsp salt, pepper, masala and paprika to a roasting tin; toss in the potatoes until evenly coated. Roast for 25 mins or until golden and crispy, shaking the tin occasionally to prevent sticking.

  • Step 3

    Put the apple, mango, garlic, red chillies, 1 tsp salt, 2 tsp runny honey or caster sugar, lime zest and juice, and coriander into a food processor, reserving a few coriander leaves, and blitz until smooth. Add a little extra lime or salt to taste, if needed. Tip into a bowl.

  • Step 4

    Clean out the food processor and blitz the beetroot, yoghurt 1 tsp salt, ground cumin, 2 tsp runny honey or caster sugar with 80ml water until smooth. Tip into a bowl and scatter over the pomegranate seeds.

  • Step 5

    Put the wedges in a serving dish. Top with the reserved coriander leaves, and extra chilli, if liked. Serve with the chutney and raita on the side.