Ingredients

FOR THE TOMATO CHUTNEY
2 tablespoons extra virgin olive oil
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon red pepper flakes (optional)
1 teaspoon chilli flakes or ¼ teaspoon cayenne pepper (or both if you want it extra fiery)
2 garlic cloves, finely sliced
4cm piece of ginger, finely sliced
zest of 1 lemon
1 x 400g tin of whole tomatoes
1 teaspoon raw sugar
FOR THE FRITTERS
1 large purple kūmara (approx. 450g), grated or cut into matchsticks
1 large brown onion, finely sliced
100g cornflour
1 teaspoon flaky sea salt, extra for serving
1 teaspoon cracked black peppercorns
1 egg
neutral oil, for frying

Instructions

1.FOR THE TOMATO CHUTNEY
2.Put the oil, fennel seeds and fenugreek together in a pot over a medium heat and cook until fragrant.
3.Add the red pepper flakes, chilli flakes, garlic, ginger and lemon zest and cook, stirring occasionally, for 2-3 minutes.
4.Add tomatoes and sugar and use a wooden spoon to break up the tomatoes into smaller pieces.
5. Season with salt and pepper, then lower the heat and let it simmer for 15-20 minutes, stirring occasionally, until slightly reduced.
6.Serve with kumara and onion fritters or in burgers, with cheese, with eggs and sourdough or any time you feel like a spicy chutney hit.
7.Store in a sealed jar in the fridge.
8.FOR THE FRITTERS
9.Combine all the fritter ingredients in a large bowl and set aside for 10 minutes.
10.Heat 1-2 tablespoons of oil in a large pan over a medium heat.
11.Working in batches of 4-6, use a tablespoon to dollop kūmara mixture into the hot pan.
12.Cook for 2 minutes or until brown and crispy on the bottom side, then flip and cook for a further 2 minutes.
13.Place fritters on a wire rack to cool briefly before sprinkling with flaky sea salt and serving with tomato chutney.

Recipes, food styling & photography Will Bowman & Jane Lyons

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