Bombay mix recipe

The Bombay mix from MsMarmiteLover is full of spicy goodness, perfect for a dinner party nibble or lunch box snack

Serves 10-20

• Ghee or vegetable oil, for cooking
• 3 tbsp each of red lentils, Moong dahl, sunflower seeds, almonds, shelled pistachios, cashews and peanuts
• 1 tbsp fennel seeds
• 2 small green chillies, finely sliced
• 2 tbsp curry leaves, dried or fresh
• Handful of fresh coriander leaves
• 2 tbsp desiccated coconut
• 100g green raisins (often found in Indian shops)
• 2 tbsp brown sugar (palm or date sugar also work well)
• ¼ tsp turmeric
• Small pinch of citric acid, to add sourness
• Maldon sea salt, to taste

1. Heat the ghee or vegetable oil in a frying pan on a medium–high heat.

2. Fry all of the ingredients on the list down to (and including) the coriander leaves, one type at a time, until golden. After each ingredient has been cooked, place on kitchen paper to absorb the oil and leave to cool.

3. Dry-roast the desiccated coconut in a frying pan without oil.

4. Once the fried ingredients have cooled, put everything in a bowl, add the rest of the ingredients and mix well. The Bombay mix will keep for up to 1 week in a lidded container.