Courgette pakora with fresh green chutney

makes 12 INGREDIENTS

For the chutney:

● 1 apple

● 2 green chillies, deseeded

● 30g mint

● A thumb-sized piece of ginger, peeled

● 1 garlic clove, peeled

● Juice of 1 lemon

● A pinch of salt

● 1 tbsp vegetable oil For the pakora:

● 2 courgettes, grated

● 6 spring onions, sliced

● 2 green chillies, deseeded and sliced

● 100g coriander, finely chopped

● 2 tsp garam masala

● 2 tsp cumin seeds

● 1 tsp turmeric

● 1 tsp flaky salt

● 150g self-raising flour, sifted

● Vegetable oil, for frying

1. Place all the chutney ingredients in a food processor and blend until it becomes a smooth sauce. You may need a splash of water depending on how juicy the apple and lemon are. Spoon into a dipping bowl and chill.

2. Mix the courgettes, spring onions, chillies and coriander in a large bowl.

3. In another bowl, combine the garam masala, cumin seeds, turmeric, salt and sifted flour.

4. Mix this with the courgette. You may need a splash of water so that the pakora mixture sticks together but don’t add much.

5. Place a large frying pan on a medium heat with 2cm of vegetable oil. If you have a probe, the temperature should be 170°C, or you can test it by dropping a small amount of pakora mix into the oil – it should make a satisfying frying noise.

6. Take a tablespoon-sized scoop of the mix and mould into rough round balls and flatten slightly.

7. Carefully drop into the hot oil and repeat with the remaining mix. You may need to do this in 2 batches.

8. Cook for 2 minutes on each side then remove and drain on kitchen towel.

9. Allow to cool slightly and serve with the fresh green chutney.