Runner bean chutney
Preserve allotment staple runner beans to enjoy later in the year in this zingy chutney. It will keep sealed in a cool, dry place for up to three months
Courgette pakoras
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 12-15
Skip to ingredients
- 2 medium courgettes(about 500g), grated
- 1 red oniongrated
- 175g gram (chickpea) flour
- 1 red chillifinely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ginger
- ½ small bunch of corianderfinely chopped
- sunflower oilfor deep-frying
- coriander, tamarind or mango chutneyto serve (optional)
Nutrition: Per serving (15)
- kcal84
- fat4g
- saturates1g
- carbs8g
- sugars2g
- fibre2g
- protein3g
- salt0.2g
Method
step 1
Put all the ingredients, except the oil, in a bowl with ½ tsp salt, and squidge it all together using your hands. The moisture from the courgettes should help bind everything together; you want a sticky but not overly wet mixture.
step 2
Fill a heavy-based saucepan no more than a third full with oil and set over a medium heat until the oil reaches 180C. If you don’t have a cooking thermometer, test it’s ready by dropping in a pinch of the pakora mixture. It should sizzle and turn golden brown after 10-20 seconds.
step 3
Carefully drop tablespoons of the mixture into the oil, using another tablespoon to help you slide them in. Fry for about 2 mins before turning and cooking for a further 2-3 mins until golden brown, crisp and cooked through. Continue frying in batches until all the mixture has been used up.
step 4
Leave to drain on kitchen paper. You can keep the cooked pakoras warm in a low oven while you make the rest. Serve immediately with your favourite chutney, if you like.
