Crispy spiced okra with sweet chili chutney

Ingredients

• -Chef Dawn Burrell
• Chili Chutney
• 1 Tbsp. coriander, whole, crushed
• 1/4 tsp. salt
• 1/4 tsp. clove
• 1/2 tsp. cinnamon
• 1/2 cup water
• 5 each red jalepeños, small dice
• 3 each banana peppers, small dice
• 3 Tbsp. apple cider vinegar
• Okra
• 1 lb. okra, cut in half lengthwise
• 2 Tbsp. apple cider or white balsamic vinegar
• 4 Tbsp. olive oil
• 1 1/2 tsp. nutmeg or coriander, ground
• 1 tsp. ground ginger
• 1 cup chickpea flour
• Salt & pepper to taste

Instructions

1. Chutney- Toast coriander until fragrant. Add in the remaining dry ingredients. Toast for 30 seconds. Add water. Add all remaining ingredients and simmer until slightly thickened and chilies are tender….about 30 mins.
2. Okra- To prepare okra, marinade okra in vinegar for 10 mins. Heat sauté pan with olive oil. Combine all dry ingredients. Toss okra in chickpea flour coating evenly. Shake off access flour and sauté in heated oil until crispy. Drain. Top with chutney and additional salt and pepper if desired.