CORNED MEAT CHUTNEY
This South African Food Recipe Serves 3-4
Corned Meat Chutney is made with spices & is cooked in many Indian homes in South Africa. It’s a quick meal for those who don’t want to spend much time in the kitchen.
Corned meat is basically meat cured in a salt saline solution called prague powder, which is what gives the corned meat its distinctive pink color with some pickling flavors for included flavor. In case you’re pondering, prague powder is in reality made of sodium nitrite, which in spite of what you may have listened, is a safe hostile to oxidant that keeps the development of microscopic organisms that cause deterioration and nourishment harming. It gets its name “corn” from an early English word for grain, or little bits of hard things the extent of grain, for example, salt.
Corned Meat Chutney Ingredients:
- 1 tin Bull Brand Corned Meat
- 6 jam tomatoes
- 1 sprig curry leaves
- 1 teaspoon jeera seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ginger & garlic paste
- 3-4 green chillies, slit
- 1 sprig thyme
- 1 teaspoon sugar
- 1 tablespoon chilli powder
- salt to taste
- 1 onion, slivered
- coriander for garnishing
- 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.