Apple, Parsnip and Courgette Bhajis with Mango Dip
These Apple Parsnip and Courgette Bhajis with Mango Dip are great for sharing!
Makes 12
Ingredients
- 1 large apple, sliced
- 1 courgette grated
- 1 parsnip, grated
- Salt and pepper
- 1 tsp turmeric
- 2 tsp curry powder
- ½ tsp ground cumin
- 200g gram flour
- 1 tsp nigella seeds
- Few sprigs of mint chopped
- 1 /2 a small bunch fresh coriander, chopped
- 200ml water
- Salt and pepper
Dip:
- 1 mango , peeled and diced, ¾ pureed
- 100g caster sugar
- 25ml white wine vinegar
- ½ a bunch of coriander
- ½ small bunch mint chopped
- 1 tbs nigella seeds
- 2 limes juice only
Method
Mix all the ingredients together for the bhajis, deep fry in batches for 3 to 4 minutes at 170c, drain onto kitchen paper and sprinkle with salt.
To make the chutney, heat the sugar and vinegar together. When bubbling add the mango, cook for 2 minutes then take off the heat and add all the remaining ingredients and stir through.
To serve, pour the dip into a pot put the bhajis on a platter sprinkle in sea salt and serve with lime wedges.
Ingredients
- 1 large apple, sliced
- 1 courgette grated
- 1 parsnip, grated
- Salt and pepper
- 1 tsp turmeric
- 2 tsp curry powder
- ½ tsp ground cumin
- 200g gram flour
- 1 tsp nigella seeds
- Few sprigs of mint chopped
- 1 /2 a small bunch fresh coriander, chopped
- 200ml water
- Salt and pepper
Dip:
- 1 mango , peeled and diced, ¾ pureed
- 100g caster sugar
- 25ml white wine vinegar
- ½ a bunch of coriander
- ½ small bunch mint chopped
- 1 tbs nigella seeds
- 2 limes juice only
Method
Mix all the ingredients together for the bhajis, deep fry in batches for 3 to 4 minutes at 170c, drain onto kitchen paper and sprinkle with salt.
To make the chutney, heat the sugar and vinegar together. When bubbling add the mango, cook for 2 minutes then take off the heat and add all the remaining ingredients and stir through.
To serve, pour the dip into a pot put the bhajis on a platter sprinkle in sea salt and serve with lime wedges.
