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- 2 1/2 cups unsweetened puffed rice
- 1 1/2 cups corn flakes
- 1 cup unsalted cashew nuts
- 1 large Onion
- 2 medium potatoes
- 6 tbsp. coriander leaves, chopped
- 4 tbsp. mango chutney
- 1 tbsp. tomato ketchup
- juice of 1 fresh lime
Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300F oven for 15 minutes, turning once. Chop Onion and coriander leaves. In a small bowl, mix together chutney, ketchup, lime juice, and Cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm