Very simple, and really delicious, children really like them too and it's easy to make a bigger version for their tea. Obviously, you don't have to make your own chutney as you can easily buy it. If you do make your own, this does make an awful lot more than you need for this recipe and you can always use it with burgers, cheese or cold cuts. The fritters are great with some red onion marmalade, or a little bit of crumbled feta.
Ingredients Makes about 700g of chutney and 25 fritters
For the fritters
1x 198g tin sweet corn, drained
30g self raising flour
1 small egg, lightly beaten
Pinch cayenne pepper
1 tbsp chopped coriander plus extra for garnish
1 or 2 chopped spring onions
Salt and pepper
Olive oil, for frying
For the chutney
500g ripe tomatoes, finely chopped
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 red pepper, cored, de-seeded and finely chopped
1/2 red chilli, de-seeded and finely chopped
225ml distilled malt (or white wine) vinegar
175g soft brown sugar
50g raisins
1 tsp black mustard seeds
1 tsp salt
1 tsp smoked paprika
1 cinnamon stick
1/4 tsp ground cloves
Method
For the chutney
Put the tomatoes into a preserving pan or just a large heavy based pan, add all the remaining ingredients and stir together, bring to the boil slowly and stir from time to time until the sugar has dissolved
Cook the chutney at a medium simmer for about 1 - 11/2 hours, stirring occasionally until it has reduced to a jammy consistency and no excess liquid remains. When a wooden spoon drawn through the chutney leaves a clear channel with just a little juice it is ready
Spoon the chutney into warmed, sterilized jars, screw on a lid and allow to cool
Store in a cool dark place, if you can let it mature for about 4 weeks, all the better
For the fritters
Put all the ingredients in a food processor and pulse until combined, if the mixture looks a little sloppy, add a little more flour. It should be think enough to just drop off a spoon
Heat a little olive oil in a frying pan on a medium heat
Drop one small teaspoon of the mixture into the pan, when it starts to bubble up, turn it over. Try this once, to check for seasoning and adjust the rest of the mixture as necessary
Cook the rest of the mixture in batches in the frying pan, a teaspoon full for each one, and blot them on some kitchen towel
Arrange on a serving plate and top with a blob of tomato chutney, then sprinkle some chopped coriander and serve still warm
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
Delicious Mountain Cookbook
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
