Doubles and cucumber chutney recipe | Sainsbury`s Magazine

Ingredients

• 500g plain flour, plus extra to dust
• 1½ tbsp caster sugar
• 1 x 7g sachet fast-action dried yeast
• 1½ tsp fine sea salt
• 1 tsp ground turmeric
• ½ tsp ground cumin
• vegetable oil, for greasing and frying
• ½ cucumber (approx. 200g), seeds removed
• 1 tsp fine sea salt
• 2 garlic cloves, roughly chopped
• ½-1 Scotch bonnet, seeds removed
• juice of 1 lime
• large pinch of ground cumin
• pinch of sugar
• 2 tbsp vegetable oil
• 1 onion, finely diced
• 3 garlic cloves, crushed
• 2 tbsp mild Caribbean curry powder
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• 2 medium potatoes, diced into 1cm squares (about 200g)
• 2 x 400g tins chickpeas, rinsed and drainef
• 475ml vegan vegetable stock (made using 1 stock pot or cube)
• 1 Scotch bonnet, left whole
• juice of ½ lime
• tamarind sauce
• hot mango pickle (not chutney, which is too sweet here)