Chips & Chutney
35 Min

Chips & Chutney

The world of chutneys is as wide and wonderful as that of salsas, if not more. From the sweetened mango and lime chutneys to the cooked tamarind to this minced jicama and lentil chutney, condiments are king in the cuisine of India. While most people tend to buy chutneys as well as salsas, fresh home-made ones are usually the best. This chutney may also identify as a kachumber (a chopped light condiment like salad) and like with most chutneys and salsas, good chips are always in order. These days, the only place I buy tortilla chips from is a small vendor, Octavio, at the Urban Harvest Farmer’s Market. He started the company to offer salsas for chilaquiles, which are different from other thicker salsas and then went on to offer chips. The salsas are delicious also and the best part about the chips is that they are light and crisp, fried in olive oil, which makes me feel better about eating them.

The addition of lentils makes the chutney a little heartier and the hardest part about this recipe is the mincing but it sure beats working over a hot stove. Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!

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Cook Time

35 Minutes + soak time



Step 1
Soak the lentils for 3 to 4 hours or in the refrigerator overnight. Drain. Combine with 2 to 3 cups of water, turmeric and salt and in a small stockpot over high heat, bring to a boil. Cover and simmer for 10 to 15 minutes, depending on the size of the lentils. They should be cooked through but still hold their shape. Drain and set aside.
Step 2
In a small frying pan over high heat, warm the olive oil and pop the cumin seeds for a few seconds then pour over the lentils. Set aside.
Step 3
Peel the jicama and mango and dice into tiny ¼-inch chunks. Discard the bottom 4 inches of the cilantro or parsley bunch and mince the rest.
Step 4
In a large bowl, combine the jicama, mango, ginger, cilantro, serrano pepper, salt, lentils and lemon juice. Refrigerate until ready to use and serve cold with chips.

1/2 cup lentils (channa, moong or urad dal)

1/2 teaspoon turmeric

1/2 teaspoon sea salt

2 tablespoons olive oil

1 teaspoon cumin seeds

1 large jicama

1 large mango

1 bunch cilantro or parsley

1 tablespoon minced ginger

1 serrano pepper, minced

1 teaspoon sea salt

Juice from 2 large lemons

Notes & Variations

  • The jicama mango chutney will keep for 2 to 3 days in the refrigerator. It can also be eaten on its own or tossed with greens as a salad.
  • Instead of mincing, you could grate the mango, jicama and the ginger.
  • Any lentils can be used – soaking them shortens the cooking process, which will depend on the size of the lentils.
35 Min


Want to add more delicious staples to your fridge? Try out the recipes below!

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