ONION BHAJIS WITH MANGO CHUTNEY

Ingredients For the bhajis:

1 tbsp coriander seeds, 1 tbsp cumin seeds

1 cup / 75 g gram (chickpea) flour

¹/₂ tsp baking powder

1 tsp salt

2 onions, grated Oil, for frying

For the chutney:

2 tsp coriander seeds, 2 tsp cumin seeds

1 tsp black onion seeds

1 cup / 250 ml white wine vinegar 1 cup / 250 g muscovado sugar

1 tsp salt

¹/₂ red chili pepper, deseeded and finely chopped

2 mangoes, peeled, stoned removed and cut into chunks

Method : Prep and cook time: 1 hour

1. For the chutney, lightly toast the coriander seeds, cumin seeds and black onion seeds in a hot, dry pan for 30 seconds.
2. Put the vinegar and sugar in a small pan and heat until the sugar has dissolved then add the toasted seeds, the salt and chili and let bubble for 5 minutes then add the mangoes and cook very gently for 20 minutes, stirring from time to time, or until very thick, then set aside.
3. For the bhajis, lightly toast the coriander seeds and cumin seeds in a hot, dry pan.
4. Sift the flour into a bowl and add the toasted seeds, baking powder, salt and grated onions. Add just enough water to make a very thick batter.
5. Heat the oil in a deep pan until bubbles appear on a wooden spoon held in the oil. Drop small balls of the batter into the oil in batches and deep fry for 3-4 minutes or until golden brown. Drain on kitchen paper and serve with the mango chutney.