Vegetable Pakora With Tomato Chutney

• 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

1. 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.
2. Heat the vegetable oil in a large saucepan until it shimmers. Meanwhile, mix the yogurt, mint and cumin together and season. Chill.
3. 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.
4. 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.

tomatoes, vinegar, apple, ginger, garlic, brown sugar, lemon juice, cayenne pepper, vegetable oil, fresh mint, ground cumin, chickpea flour, baking powder, courgette, aubergine, onions, potatoes, fresh herbs, mango

Taken from recipes-plus.com/api/v2.0/recipes/16645 (may not work)