Sweet Pepper Pakoras With Mango Chutney - cooking recipe

Ingredients

50 ml olive oil
2 None red onions, peeled and finely diced
25 g fresh root ginger, peeled and grated
1/2 None red chilli, deseeded and finely chopped
1 None mango (about 500g), peeled, stoned and finely diced
1 tsp light balsamic vinegar
50 g gram flour
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp salt
150 g full-fat natural yogurt
2 litres vegetable oil, for frying
400 g mixed red and green sweet pointed peppers

Preparation

Heat the olive oil in a saucepan and saute the onions, ginger and chili until softened. Add the mango and vinegar and simmer for 1 min. Season with salt. Allow to cool.
In a bowl, mix the flour, turmeric, cayenne pepper, cumin and salt. In a separate bowl, mix the yogurt and 9 tbsp water. Stir the flour mixture into the yogurt.
In a saucepan, heat the vegetable oil to 350\u00b0F. Dip the peppers in the batter and fry in the oil until golden. Drain on kitchen paper and keep warm. Serve with the mango chutney.