Name: Caraway Seed Pastries with Mango Chilli Jam
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes: 30 pastries with jam left over
Ingredients: 80 ml (2½ fl oz/⅓ cup) warm vegetable oil, plus extra for deep-frying; ½ teaspoon salt; ½ teaspoon fine sea salt; 60 ml (2 fl oz/¼ cup) golden syrup (light treacle); 400 g (14 oz) mango flesh (about 2 large mangoes), chopped; 225 g (8 oz) plain (all-purpose) flour; 60 ml (2 fl oz/¼ cup) tablespoon red wine vinegar; 2 tablespoons vegetable oil; 2 red chillies, halved, seeded and finely sliced; 6 cardamom pods, crushed with the side of a knife; 2 red onions, chopped; 2 garlic cloves, crushed; 2 scant teaspoons garam masala; 2 teaspoons caraway seeds; 90 ml (3 fl oz) boiling water

Preparation info

Makes:
30
pastries with jam left over

Difficulty
Easy
Ready in
1 hr 10

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

These Indian-inspired bites are a bit naughty (being deep-fried) but are crumbly, flaky and utterly delicious. On the off chance you don’t eat them all in one sitting, store them in an airtight container for a couple of days.

Ingredients

For the Jam

2 tablespoons vegetable oil
2 red onions, chopped
2 garlic cloves

Method

For the jam, heat the oil in a heavy pan and add the onions. Stir in a splash of water, reduce the heat to low and cover. Cook for 10 minutes, stirring occasionally, then add the garlic, chilli, cardamom and garam masala. Cook uncovered for 5 minutes more. Stir in the vinegar, scraping up any caramel

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Ingredients

For the Jam

Method

Part of