In the third of the Indian Christmas Dinner series we are focusing on the sides! Crispy sprout bhajia and confitted carrots and parsnips (pictured are the pigs in blankets, not the carrots lol). They are addictive and will convince any vegetable haters otherwise. Recipe for the parsnips on my website + recipe for pakora / Bhajia is below ! GHEE AND MANGO CHUTNEY PARNSIPS: 500g Parsnips 500g Carrots 1 Tsp Mustard Seeds 1 Tbsp Cumin 3 Tbsp Ghee 100g Mango Chutney 3 Tbsp Ginger 1 Tsp Salt SPROUT BHAJIA 200g Brussels Sprouts 1 Small Brown Onion Small Handful Coriander 2 Birds Eye Chillies 3cm Knob of Ginger 1/2 Tsp Cumin Seeds 1/2 Tsp Whole Black Pepper 1/4 Tsp Turmeric 1 Tsp Chilli Powder 150g Gram Flour 180g Water FOR THE CRANBERRY CHUTNEY 200g Cranberry Sauce 50ml Water 1⁄2 Lemon 3cm Knob of Ginger 2 Tbsp Mint 3 Tbsp Honey Chop up your Brussels sprouts in half and then slice thinly and slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Finally, crush the cumin seeds and black pepper. In a bowl combine turmeric, chilli powder, coriander, chilli, ginger, cumin, black pepper, gram flour and water with 1 tsp of salt. Mix well and then add the onions and Brussels sprouts. This should create a thick batter. Heat up a wok about halfway of oil. Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels. For the chutney, roughly chop the mint and peel the ginger. In a bowl mix the cranberry sauce, honey and water. Grate in the ginger, add the mint and squeeze in the lemon juice. Mix well and enjoy with your crispy pakoras #indianxmas #indianchristmasdinner #parnips #xmassides #christmassides