Ingredients

• vegetable oil
• for deep frying
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 black cardamom pods
• split
• 2 tsp black mustard seeds
• 2 tsp yellow mustard seeds
• 2 dried chillies
• roughly chopped
• 1 tsp salt
• 1 onion
• finely sliced
• 110g/4oz gram flour (also sold as besan or chickpea flour)
• 1 lemon
• juice only
• 4 tbsp water
• small handful fresh coriander
• chopped
• freshly ground black pepper
• 1 tsp black mustard seeds
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp dried chilli flakes
• 1 tsp coriander seeds
• 1 green mango
• peeled and sliced
• 2 ripe mangoes
• peeled and sliced
• 125g/4½oz soft light brown sugar
• 110ml/4fl oz malt vinegar
• 1 lemon
• cut into wedges
• to serve

Directions

• For the bhajis
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively
• preheat a deep fat fryer to 190C/375F.
• Place the cumin
• coriander
• cardamom and mustard seeds
• dried chillies and salt into a pestle and mortar and grind to a coarse powder.
• Place the spice mixture into a bowl along with the sliced onion and gram flour and mix thoroughly to combine.
• Add the lemon juice and water and mix to form a very sticky batter. Add the fresh coriander and a pinch of freshly ground black pepper and stir well.
• Carefully drop spoonfuls of the batter into the hot oil and deep fry for 2-3 minutes
• or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the mango chutney
• heat a frying pan until hot. Place all the spices into the dry pan and toast for 30 seconds
• shaking the pan frequently
• until the mustard seeds start to pop.
• Add the mangoes and cook for a further minute.
• Add the sugar and cook until dissolved
• then add the vinegar. Cover the pan and simmer for 25 minutes
• or until the mixture has thickened and the mango has broken down. Remove from the heat and allow to cool slightly.
• Place half the chutney into a food processor and blend to a purée
• then return to the pan and mix to combine.
• Pour the chutney into sterilized jars and leave to cool.
• To serve
• divide the bhajis among four serving plates and serve with lemon wedges and a dollop of mango chutney.