Corned Meat Chutney

Open the can of corned meat. I have used the Bull Brand but you may use whichever brand suites you.

Empty the contents of corned meat onto a plate or cutting board.

Next, cut up the corned meat into small chunks & set aside.

Wash & cut tomatoes in halves. In a large bowl, grate the tomatoes & throw away the tomato skin.

Sliver onion & set aside.

In a pot, heat 2 tablespoons of cooking oil. Once the oil is heated, throw in the slivered onions along with the green chillies, curry leaves & thyme.

Thereafter add in jeera seeds. Simmer until onions become translucent.

Once onions are translucent, add in the ground spices (chilli powder, turmeric powder) & ginger & garlic paste.

Mix well & allow to simmer for a minute. Add a little water if it begins to stick to the surface of the pot.

Next, drop in the grated tomatoes.

Mix well & allow the tomatoes to cook for around 15 minutes until thickened.

Tomatoes are cooked when the tomatoes have thickened & the oil surfaces to the top. Add a little water if it tends to stick to the bottom of the pot. Add in the sugar & salt when tomatoes have cooked & stir.

Drop in the corned meat.

Stir & allow to simmer for about 10 minutes.

Garnish with dhania (coriander).

Goes well with rice, bread or roti.