Chutney Baby Potatoes

Serves: 4 

Preparation: 10 minutes, Cook: 10 minutes



  • 500g baby potatoes (Jersey Royal), halved
  • 1 clove garlic peeled & finely chopped (optional)
  • 2 tbsp. roughly chopped parsley
  • 2 tbsp. fresh chives, finely chopped
  • 1 tbsp. chopped mint leaves
  • 100g Hibiscus Lily ‘Hot’ Mango & Apricot Chutney
  • 2 tbsp. oil (extra virgin olive oil, toasted sesame seed oil or walnut oil)
  • Juice of half lemon
  • Sea salt & coarsely ground black pepper according to taste


  1. Cook the potatoes in a pan of boiling water for 8-10 minutes until tender. Drain and add to a large bowl.
  2. Mix together the Hot Mango & Apricot Chutney, cooking oil, lemon juice, salt and pepper in a small bowl and add to the large bowl with the potatoes.
  3. Mix together the chopped parsley, chopped mint leaves and chopped chives and add to the bowl with the potatoes.
  4. Mix well and serve garnished with a few mint leaves and parsley.

This healthy dish makes a great side dish or a starter. It is quick to make and adds variety to a summer buffet or a barbeque, and makes a good accompaniment to meat or cheese-based appetisers.

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