For the Jam

• 2 tablespoons vegetable oil
• 2 red onions, chopped
• 2 garlic cloves, crushed
• 2 red chillies, halved, seeded and finely sliced
• 6 cardamom pods, crushed with the side of a knife
• 2 scant teaspoons garam masala
• 60 ml (2 fl oz/¼ cup) tablespoon red wine vinegar
• 400 g (14 oz) mango flesh (about 2 large mangoes), chopped
• 60 ml (2 fl oz/¼ cup) golden syrup (light treacle)
• ½ teaspoon fine sea salt

For the Pastries

• 2 teaspoons caraway seeds
• 225 g (8 oz) plain (all-purpose) flour
• ½ teaspoon salt
• 80 ml (2½ fl oz/⅓ cup) warm vegetable oil, plus extra for deep-frying
• 90 ml (3 fl oz) boiling water

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 caramelised bits, then add the mango, golden syrup, salt and a splash of water. Reduce the heat to low, cover and cook for 10 minutes. Mash with a potato masher to break down the mango. Gently cook, uncovered, for 5 minutes until thick and jammy. Set aside to cool.

To make the pastries, toast the caraway seeds in a dry frying pan until fragrant. Set aside to cool.

In a medium bowl, whisk together the flour, salt and caraway seeds. Stir in the vegetable oil and the boiling water. Bring the dough together and knead until smooth. Cut into 30 equal pieces, then shape into balls. Roll out into 10 cm (4 inch) discs and prick all over with a fork.

Pour enough oil into a large pan to come 5 cm (2 inches) up the sides. Heat to 170°C (325°F) – the oil is hot enough when a small piece of bread turns golden in 30 seconds. Deep-fry the discs 2 or 3 at a time for about 1 minute, turning them over in the oil so they turn golden all over. Transfer to a wire rack lined with paper towels. Serve hot with a bowl of the jam alongside.