Vegetable Pakora With Tomato Chutney Recipe

Name: Vegetable Pakora With Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

2907

kcal

Calories

255

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 250 g ripe tomatoes, 100 ml cider vinegar, 1 None apple, peeled, cored and chopped, 3 cm piece ginger, peeled and finely chopped, and more.

Yes, Vegetable Pakora With Tomato Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Pakora With Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions