Ingredients

• 2 cups Sweet corn kernels (fresh or canned, drained)
• 1 cup Roasted butternut squash puree
• 1 cup All-purpose flour
• 1 Egg
• 1/2 cup Milk
• 1 teaspoon Baking powder
• 1 teaspoon Mild curry powder
• 1/2 teaspoon Ground turmeric
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground coriander
• 2 tablespoons Chopped spring onion (scallion)
• to taste Salt
• to taste Freshly ground black pepper
• for frying Vegetable oil
• 1 large Fresh mango (ripe), diced
• 1/4 cup Red onion, finely chopped
• 1 teaspoon Fresh ginger, grated
• 1 clove Garlic, minced
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Cane sugar
• 1/2 teaspoon Smoked paprika
• 2 tablespoons Fresh coriander, chopped

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, mild curry powder, turmeric, cumin, coriander, salt, and pepper.

2. 2

   In a separate bowl, whisk the egg and milk.

3. 3

   Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the corn kernels, butternut squash puree, and chopped spring onion. Mix well.

4. 4

   For the chutney: Heat a small saucepan over medium heat. Sauté the red onion, ginger, and garlic for 2-3 minutes until fragrant.

5. 5

   Add the diced mango, apple cider vinegar, cane sugar, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the mango is tender and the liquid has slightly thickened. Remove from heat and stir in the fresh coriander.

6. 6

   Heat about 2 cm (1 inch) of vegetable oil in a large skillet over medium-high heat.

7. 7

   Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil, without overcrowding the pan. Slightly flatten each fritter.

8. 8

   Fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.

9. 9

   Serve the hot fritters with the smoked mango chutney.