Vegetable Pakoras with Cherry Chutney


We belong to a CSA (community supported agriculture) and each week we get a large delivery of vegetables from our farm share. I'm always trying to think of new way to eat up our bounty of produce. Pakoras are a great way to eat your veggies and they are always a hit. I've taken them to lots of parties and people always ask me for the recipe. The great thing about them is that the basic recipe can be adapted to use up any vegetables on hand. This time around I used chopped turnips, turnip greens and onions. I steamed the greens to make sure they got cooked through. I have made them before with cabbage, cauliflower, carrots, kale, etc. Cherries are bountiful these days and it fits our theme of seasonal food. We've had lots of mango chutneys at Indian restaurants, and decided to adapt it for cherries. I recommend making the Cherry Chutney ahead to give the flavors a chance to mingle. The pakoras are great made right before serving, but they can also be reheated in a dry skillet.

What you will need

1 cup Chickpea flour

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon chili powder

1/2 teaspoon garam masala

2 cloves of garlic, minced

3/4 cup water

3 cups mixed vegetables, chopped

2 cups cherries, pitted

1/2 cup sugar

1 small red onion, finely chopped

3/4 cup apple cider vinegar

2 teaspoons ginger, peeled and minced

1 jalapeรฑo, rib and seeds removed, minced


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