Swahili mango chutney: For me ripe or raw mango, mixed with lemon/ lime juice, salt and hot pepper instantly saves me from cakes, cookies, and other sweets. Try if it will work for you. This is one of the versions of Swahili mango chutneys.
IN SWAHILI: Bhajia za Dengu
Makes about 30 bhajias
2 cups very fine chickpea flour
1 ½ tsp. baking powder
1 tsp. salt
¾ – 1 cup coconut milk
2/3 cup finely chopped onions
1/3 cup fresh chopped cilantro
1/2 tsp. chopped fresh hot peppers
Vegetable oil for deep-frying
- In a mixing bowl, mix gram flour, baking powder, and salt. Then add ¾ cup coconut milk; mix well. If it is too heavy, add the remaining ¼ cup of coconut milk. NOTE: if you want to have nice almost round shape, make sure your batter is heavy. In that case ¾ cup coconut milk would be enough.
- Add onions, cilantro, and hot peppers. Mix very well.
- Heat the oil for deep-frying; drop a teaspoon full of batter into the hot oil (or use a small scoop spoon). Fry until golden brown. Continue until the batter is finished. Drain the bhajia on a paper towel to soak up excess oil.
- Serve with coconut chutney.