• 2 teaspoons cumin seeds, toasted
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • small handful of coriander leaves, roughly chopped
  • 1 green chilli, deseeded and finely chopped
  • 250 g (8 oz) onions, halved and sliced
  • 150 g (5 oz) gram (chickpea) flour
  • vegetable oil, for deep-frying
  • 1 large ripe mango, peeled and stoned
  • ½ red chilli, deseeded
  • 1 teaspoon black onion seeds, toasted
  • 1 teaspoon light muscovado sugar
  • 1 teaspoon white wine vinegar
  • 2 teaspoons rapeseed oil
  • ½ teaspoon ground coriander
  • leaves from a few mint sprigs
  • salt and pepper

Pulse all the chutney ingredients, except the seasoning, together in a food processor until finely chopped. Season with salt and pepper and transfer to a serving bowl.

Put the cumin seeds, turmeric, ground and fresh coriander, chilli and onions in a bowl. Stir to mix, then sprinkle over the flour and add enough cold water to bind the mixture together. The mixture needs to be thick enough to hold its shape in spoonfuls.

Half-fill a deep pan with vegetable oil and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Drop spoonfuls of the mixture about the size of a golf ball, in batches, into the oil and fry for 3–4 minutes until golden and crisp. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm in a low oven. Serve warm with the chutney.

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