Don't forget the chutney!
For the mango chutney:Mix all the ingredients together in a heavy-bottomed saucepan and boil for 40 to 45 minutes. It should thicken and be quite syrupy.Pour into a sterilized canning jar while hot. Seal the jar, allow to cool completely, then move to a cool place and leave for a week. This will give it time to mature. It should keep for around 3 months.Pour vegetable oil into a large, deep-lipped skillet so that it comes 2 inches up the sides.
Scrunch all of the mixture together with your hands to release the moisture from the veggies and help it bind together. If you need to, add a few tablespoons of water—you want it to be a dropping consistency. Shape the mixture into balls of around a tablespoonful each before flattening them a little, which allows them to cook all the way through so that they don’t end up with a doughy center.Add a little of the mixture to the oil to test if it’s hot enough: it should sink and then swim.
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