Sweet Pepper Pakoras With Mango Chutney

• 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

1. 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.
2. 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.
3. In a saucepan, heat the vegetable oil to 350u0b0F. 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.

olive oil, red onions, fresh root ginger, red chilli, mango, balsamic vinegar, gram flour, turmeric, cayenne pepper, ground cumin, salt, fullfat natural yogurt, vegetable oil, mixed red

Taken from recipes-plus.com/api/v2.0/recipes/19431 (may not work)