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Onion Bhaji with Mango Chutney


Recipe Info

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:30 h


  • 2 eggs
  • 3 onions, sliced
  • 120g plain flour
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 3 tbsp vegetable oil, plus extra if required
  • 1 tbsp vegetable oil
  • 2 tsps fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, sliced
  • 2 tsps whole nigella seeds (optional)
  • 1 tsp ground coriander
  • 1⁄2 tsp ground cumin
  • 1⁄4 tsp turmeric
  • 1⁄4 tsp ground cardamom
  • 1⁄4 tsp ground cloves
  • 1⁄4 tsp ground cinnamon
  • 1⁄4 tsp salt
  • 4-5 mangoes, peeled and chopped
  • 500g white sugar
  • 250ml white vinegar


Step 1

To make the onion bhajis, beat the eggs in a bowl. Add the onion rings and mix well. Add the flour, ground coriander and cumin seeds and stir well to combine.

Step 2

Heat the oil in a deep-sided frying pan over medium heat. When hot, add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.

Step 3

Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

Step 4

For the Mango Chutney: Heat the oil over medium-high in a stockpot. Sauté the ginger, garlic and red chillies for a minute.

Step 5

Add the spices and sauté for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low.

Step 6

Simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.

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