Onion Bhaji with Golden Kiwi Chutney
Cook Time 1 hour
Servings 4 to share
Vegetable oil, for deep frying
2 onion, sliced plus 1 finely chopped for relish
1 cup chickpea flour
4 clove garlic
4cm piece ginger, grated
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ bunch coriander plus extra to garnish
2 long red chillies, finely chopped
3 gold kiwi fruit, peeled and chopped
1 tsp mustard powder
½ cup brown sugar
½ apple cider vinegar
Plain yoghurt, to serve
For the relish, add 1 finely chopped onion, half the garlic, half the ginger and half the chilli, kiwi, mustard powder, sugar, vinegar and 1 teaspoon of salt into a pot along with 80ml water. Bring to the boil then turn down to a simmer. Cook with the lid on, stirring occasionally for 30-40 minutes until cooked down and thick and jammy.
Heat oil for deep frying at 180°C.
For the bhaji, combine the remaining onion, garlic and ginger, spices and coriander with 1 teaspoon of salt and the egg. Add the flour and use your hands to squeeze and mix onions so the mixture just starts to hold and the batter coats all the onions. Add dessert spoonfuls of mixture into the hot oil and fry until crisp and golden. Drain on some paper towel.
Serve with a sprinkle of chilli and coriander leaves and yoghurt topped with the golden kiwi relish on the side.