Organic recipe of the week – Onion bhaji and apple chutney
This week we have two very versatile recipes that actually taste wonderful together. Angela Clarke’s bhaji recipe is obviously delicious with a nice curry and rice, while Tricia Notley’s chutney recipe tastes great with a mature cheddar cheese. Both of these are firm favourites in the IOA office so try them and see what you think.
1 sweet potato
1 red onion
1 white onion
1 tablespoon of medium curry powder
Peel and grate the sweet potato. Chop the onions and fry until soft and brown. Mix the grated sweet potato, cooked onions, curry power and salt and pepper to taste. Mix in the egg as well. Form into balls and place on a lightly oiled baking tray and cook for 30 mins at gas mark 7 or 200 °C turning them half way through. You can leave them in the oven for longer depending on how crispy you like them.
½ oz ground ginger
½ oz ground cinnamon
2½ lbs sugar
Scant ½ teaspoon of dried chillies
2 pints vinegar
1½ oz salt
½ pint water
Chop the apples, onions and sultanas and put them in a large saucepan. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer the chutney until thickened to the desired consistency. Stir frequently to prevent sticking. Pot the chutney in warmed, sterilised glass jars. The chutney doesn’t require maturing and can be eaten straight away.