Ingredients
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250 g ripe tomatoes
100 ml cider vinegar
1 None apple, peeled, cored and chopped
3 cm piece ginger, peeled and finely chopped
1 None garlic clove, finely chopped
3 tbsp brown sugar
1-2 tbsp lemon juice
1-2 tbsp cayenne pepper
1 litre vegetable oil, for frying
6 tbsp chopped fresh mint
500 g natural yogurt
Pinch None ground cumin
375 g chickpea flour
1 tsp baking powder
2 None courgette, sliced
1 None aubergine, chopped
2 None onions, rounghly chopped
400 g potatoes, peeled and chopped
None None Fresh herbs, to garnish
None None Mango chutney and flatbreads, to serve
Preparation
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For the tomato chutney, use a knife to carve a cross in the bottom of each tomato. Blanch them in a pan of boiling water for 30 seconds then remove from the pan and plunge into ice water. Peel away the skin then chop. Place the vinegar in a saucepan and bring to a boil. Add the chopped tomato, apple, ginger, garlic and brown sugar. Stew for 2-3 mins then stir in the lemon juice, cayenne pepper and 1/2 tsp salt. Boil, uncovered, for 20 mins. Set aside to cool.
Heat the vegetable oil in a large saucepan until it shimmers. Meanwhile, mix the yogurt, mint and cumin together and season. Chill.
Mix the chickpea flour, baking powder, 1-2 tsp cayenne pepper and 1-2 tsp salt together in a bowl. Gradually stir in 1 1/2 cups water until a thick batter forms. Drag the vegetables through the batter individually then lower them into the hot oil. Fry for 5-7 mins, depending on the vegetable, until golden.
Remove the vegetables from the oil using a slotted spoon then drain on paper towels. Serve with the tomato chutney, yogurt sauce and sprinkle with fresh herbs. Serve.
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