For the chutney

For the bhajis


  • STEP 1

    To make the chutney, put the desiccated coconut and ½ tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds. Fry them until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine.

  • STEP 2

    To make the bhajis, put the flours, ½ tsp salt, the curry leaves and spices in a bowl and stir to combine. Whisk in the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.

  • STEP 3

    Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.


In a dry frying pan, toast 2 tbsp basmati rice until it's browning, then add 4 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tbsp black peppercorns, 1 tsp fenugreek seeds, 1 tbsp cloves and the seeds from 35 cardamom pods. Toast for 3-5 minutes until darkish brown but not burned. Blitz it all in a spice grinder, or crush in a pestle and mortar, then pass through a sieve into an airtight container. Will keep for up to three months. 

Goes well with


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