Ingredients - For the Chutney
- 2tsp nut oil
- 1 shallot, peeled, trimmed and finely sliced
- 1tsp Bart Black Mustard Seeds
- 1 medium mango, peeled, stoned and chopped into small chunks
- 1 lime
- 1tsp Bart Chilli Flakes
- 2tsp golden caster sugar
- Small bunch mint, chopped
- For the Bhajis
60g gram flour
- 30g rice flour
- Squeeze of lemon juice
- 2tsp Bart Veeraswamy Kashmiri Rogan Josh Paste
- 1tsp Bart Infusions Coriander Paste
- 2 onions, halved and thinly sliced
- Vegetable oil, to cook
- To make the chutney, heat the oil in a large pan and fry the shallots gently for 3-4min. Add the mustard seeds and cook for a further minute until they smell fragrant.
- Add the mango, zest of 1/2 the lime and the juice of the whole lime, chilli flakes, sugar and a pinch of salt. Cook with the lid on for 15 minutes, stirring occasionally, until the fruit is soft. Remove from the heat to cool while you make the bhajis and stir in the mint to serve.
- To make the bhajis, sift the flours into a mixing bowl, stir in the lemon juice and enough water to bring it to the consistency of double cream. Stir in the Veeraswamy Kashmiri Rogan Josh Paste and coriander paste and add salt to taste. Stir in the onions until they are well coated.
- Heat the oil in a deep fryer to 180C or fill a large pan with a third full of oil and heat. Test the temperature by dropping in a spoonful of batter. It should sizzle as it hits the oil then float. Meanwhile, put a bowl of cold water next to the hob and a plate lined with kitchen paper. Put the oven on a low heat.
- Once the oil is hot, wet your hands and shape tablespoon-sized amounts of the mixture into rough balls. Carefully drop into the oil and stir gently to stop them sticking. Cook 4 at a time so you don't overcrowd the pan. Turn occasionally and cook until crisp and golden (about 4 mins) then drain on the paper and put in the oven to keep warm while you cook the next batch.
- Serve the warm bhajis with the chutney.