Pakora with mango chutney

Ingredients for 3 servings:

• 1 can of mango(s), approx. 440 ml
• 3 cm ginger root
• ½ red chili pepper(s)
• 2 tbsp balsamic vinegar, lighter
• 1 tbsp lime juice
• 60 g coconut blossom sugar
• 4 star anise
• ½ cinnamon stick(s)
• ½ tsp garam masala
• ½ tsp sea salt
• ½ tsp black pepper
• 1 sachet of agar-agar for 500 ml of liquid
• 130 g chickpea flour
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp baking powder
• 3 cm ginger root
• 180 ml water
• 1 tbsp lime juice
• 1 tsp sea salt
• ½ tsp pepper, mixed, ground
• 450 g mixed vegetables, e.g. peppers, zucchini, carrots, sweet potatoes, onions
• 1 oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegan

Mango chutney: Drain the mango from the can, reserving the juice. Cut the mango into small cubes. Peel and grate the ginger. Slice the chili. Place everything in a saucepan and pour over 80 ml of fruit juice. Add all the remaining ingredients and simmer over low heat for 30 minutes until thickened, stirring occasionally. Just before the end, add the agar-agar. Puree everything with a hand blender and let cool. Then fill into jars. Pakora: Wash, peel, and slice the vegetables. Mix the chickpea flour with turmeric, coriander, cumin, and baking powder. Peel and grate the ginger. Mix everything with the lime juice, 180 ml water, salt, and pepper to form a smooth batter. Set aside and let rest for 30 minutes. To deep-fry, heat the oil in a pan. Coat the vegetables in the prepared batter and deep-fry until golden brown. Depending on the vegetables, cook for between 2 and 4 minutes. Season to taste and arrange everything on a plate. Serve with a green salad. You can also find the recipe on my website: https://www.vegan-cooking-with-thalija.de/archive/975