Carrot Onion and Spinach Bhajias With Mango Chutney

Ingredients

• 4 large soft ripe mangos, about 2½lb once you've peeled and pitted them, chopped into small bite-size pieces
• 3½ cups light brown sugar
• 1 cinnamon stick
• 1 tsp kalonji (black onion or nigella) seeds (optional)
• 3 dried red chiles, ripped so that the seeds can fall out
• 2 tbsp peeled and julienned fresh ginger
• 2⅓ cups distilled malt vinegar
• ⅔ cup bourbon
• Good pinch of salt
• Vegetable oil, for frying—you won't need more than 1 quart
• 2 carrots
• 1 large red onion
• 1¼-inch piece fresh ginger, peeled
• Good handful of spinach leaves, roughly chopped
• 1 red chile, finely chopped
• 2 tbsp roughly chopped fresh cilantro
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• ½ tsp ground asafetida/hing (optional)
• Juice of 1 lemon
• Good pinch of sea salt
• ¾ cup gram (chickpea) flour

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