1. Make chutney. In a small saucepan, combine all chutney ingredients and bring to a simmer over medium-high heat. Reduce heat to low and simmer until all liquid has evaporated and mixture is very thick, about 25 to 30 minutes. Transfer mixture to a small bowl for serving and set aside to cool to room temperature.

2. Prepare bhaji. In a large bowl, whisk together flour, baking powder, cayenne, turmeric, cumin, and salt. In a separate bowl, whisk egg and water together. Make a well in center of flour mixture and add liquid ingredients. Stir to make a smooth batter. Stir in onion and cilantro. Batter will be the consistency of loose oatmeal.

3. In a large, heavy-bottom pot, heat oil over medium-high heat to 375 degrees F. A candy thermometer is useful for measuring temperature. There will be slight ripples in the oil. Scoop heaping teaspoonfuls of batter and drop into hot oil. Fry in batches for about 1 minute per side or until each side is crisp and golden. Remove bhaji with a slotted spoon and place on paper towels to absorb any excess oil. Return oil heat to 375 degrees F after each batch of fritters. There should be about 16 to 18 fritters. Serve hot with tomato-chili chutney.

Source: Hannaford fresh Magazine, May - June 2008