Chapli Kebab Chutney

I’m using pre- made chapli kebabs for this recipe.

They are basically similar to mini burger patties but packed with spices that give them a different taste.

Add the vegetable oil to a wide pan & place on the stovetop on medium heat.

Once the oil is hot, carefully add in the chapli kebabs.

Allow it to fry until golden.

Flip them over & allow the other side to fry.

Once the chapli kebabs are cooked throughout, remove them from the oil & set aside.

Next, peel & cut the onion.

Rinse & slit green the chilies.

Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer but not too runny, as the image below.

To the same pan that the chapli kebabs were frying in, add in the onions, green chilies & thyme.

Mix & sauté until the onions are translucent.

Thereafter, add in the turmeric powder, chili powder, red chili flakes & the ginger & garlic paste.

Mix & simmer for 30 seconds.

Add in the blended or grated tomatoes & the curry leaves.

Mix well.

Cover with a lid & simmer for about 15-20 minutes until the oil surfaces & the tomatoes are thoroughly cooked.

When the tomatoes have cooked, the liquid would have reduced.

Add in the salt & granulated sugar.

Mix well.

Next, add in the fried chapli kebabs.

Toss the kebabs in the tomato chutney.

Cover with a lid & allow the flavours to infuse for 5 minutes.

After 5 minutes, give it a quick stir & turn off the heat.

Garnish with fresh coriander (dhania).

Serve this Chapli Kebab Chutney hot with rice, bread or roti.