Kebab Chutney

Ingredients Kebabs:

1 kg lean mince (beef, mutton or chicken)

1 tablespoon ginger/garlic

Fine salt to taste

2 tablespoons tomato puree

1 large onion (finely chopped or grated)

½ teaspoon freshly ground black pepper

2 tablespoons crushed dried red chillies

2 tablespoons crushed green chillies

½ cup yoghurt

1 tablespoon dhunia/jeera powder

2 slices bread (soaked in water and crushed)

2 tablespoons gram flourmasala

2 teaspoons gharum masala

1 large egg

½ bunch dhunia (finely chopped)

½ bunch shallot (finely chopped)

METHOD KEBABS:

Add all ingredients to mince. Mix well and roll into golf sized balls and shallow fry on stove or grill in oven until golden brown.

Ingredients CHUTNEY:

3 to 4 large onions (slivered)

5 large tomatoes (grated or roughly ground in a food processor)

3 green chillies (slit or you may grind them with the tomatoes)

½ cup cooking oil

2 to 3 cloves garlic (crushed)

Salt to taste

2 teaspoons chilli powder

½ teaspoon turmeric powder

1 teaspoon sugar

1 sprig curry leaves

½ bunch dhunia (chopped)

METHOD CHUTNEY:

Heat oil and add onions. Fry until onions softened and lightly golden brown. Now add garlic and fry a further 1 minute. Add spices, sugar and salt and allow to fry on low heat (2 to 3 minutes). Add tomatoes and cook until all water evaporated and chutney dry. If too dry, add a little water.

Set the fried kebabs in the chutney and garnish with greens. Serve with roti or on a bed of pasta…

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