Hello, wonderful readers! Today, I’m excited to share a delightful recipe that combines two of my favorite culinary flavors—sweet and spicy. We’re diving into the vibrant world of Indian cuisine with a homemade Tangy Mango Chutney paired with Spiced Lentil Fritters. This dish is perfect for those cozy, stay-at-home evenings, where you’re in the mood for something exotic but also comforting.
Let’s start with the hero of this duo—the mango chutney. Growing up, mangoes were a rare treat in our household, given the UK’s sometimes less-than-ideal climate for growing such tropical fruits. Nevertheless, whenever we got hold of some juicy mangoes, it was magic. The tangy and sweet flavors just exploded with each bite, and I’ve carried that sense of wonder into this chutney recipe. Honestly, it’s a symphony of spices with mustard seeds and cayenne pepper, creating a whirlwind of flavors that dance beautifully with the natural sweetness of mango.
Now, on to the spiced lentil fritters, which are a wonder on their own. Lentils are a pantry staple in my kitchen; they’re so versatile and pack a punch with their earthy flavor and filling nature. These fritters are a nod to the classic Indian dal vada—a perfect balance of crispiness and spice. With ingredients like turmeric, cumin, and fresh coriander, each bite is a delightful explosion of taste. Plus, they’re vegetarian and packed with protein, making them both delicious and nutritious.
Assembling this dish is a culinary journey. Picture your kitchen filled with the comforting aromas of spices, mingling with the syrupy sweetness of simmering mangoes. The entire process feels like a therapeutic adventure, and unlike some challenging recipes out there, this one is quite straightforward and oh-so-rewarding.
This duo can be enjoyed as an appetizer, a snack, or even as a flavourful side dish. Pair it with a crisp green salad or some warm flatbreads for a light yet satisfying meal.
One of the joys of blogging and cooking is getting to share these little culinary gems with all of you. Whether you experiment with these recipes as it gets chillier, or in the heart of summer when mangoes are at their peak, I hope it brings a bit of spice and sweetness into your kitchen and hearts.
I would love to hear how your adventures with mango chutney and lentil fritters turn out. Feel free to leave comments below or share your creations on social media. Happy cooking, my friends, and may your kitchen wisdom continue to bloom with every dish!
Warm culinary best wishes,
Al
Ingredients
For the Mango Chutney:
– 2 ripe mangoes, peeled and diced (about 500g)
– 1 medium onion, finely chopped
– 100g brown sugar
– 120ml apple cider vinegar
– 1 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1/2 tsp coriander powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1-inch piece of ginger, grated
– 2 cloves garlic, minced
For the Lentil Fritters:
– 200g red lentils, rinsed and drained
– 1 small onion, finely chopped
– 1/2 tsp turmeric powder
– 1/2 tsp cumin powder
– 1/2 tsp coriander powder
– 1/2 tsp garam masala
– 1/4 tsp chili powder
– 1 green chili, finely chopped
– 2 tbsp fresh coriander, chopped
– Salt to taste
– Oil for frying
Method
**For the Mango Chutney:**
1. In a medium saucepan, combine the diced mangoes, onion, brown sugar, apple cider vinegar, mustard seeds, cumin seeds, coriander powder, cayenne pepper, salt, grated ginger, and minced garlic.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
3. Once simmering, reduce the heat to low and continue to cook for about 45 minutes, or until the chutney becomes thick and the mangoes are soft, stirring occasionally to prevent sticking.
4. Once thickened, remove the chutney from the heat and let it cool. Store in an airtight container in the refrigerator until ready to serve.
**For the Lentil Fritters:**
1. Place the red lentils in a bowl and cover with water. Allow them to soak for 1-2 hours, then drain well.
2. In a blender or food processor, add the drained lentils, onion, turmeric powder, cumin powder, coriander powder, garam masala, chili powder, green chili, and salt. Blend until the mixture forms a thick batter. If needed, add a little water to help blend.
3. Stir in the chopped fresh coriander into the batter.
4. Heat oil in a frying pan over medium-high heat. You’ll need enough oil to cover the bottom of the pan generously.
5. Once the oil is hot, carefully drop spoonfuls of the lentil batter into the pan, flattening slightly to form small fritters.
6. Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to prevent them from burning.
7. Remove the fritters from the pan and drain on kitchen paper.
8. Serve the spiced lentil fritters warm with the tangy mango chutney on the side.
