KEBAB CHUTNEY

 

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This Indian Recipe Serves 2-4

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This Kebab Chutney is so yummy & easy to prepare. The kebabs can be homemade from scratch or you can find the pre-made ones at local Indian butcheries.

For this recipe, I used the pre-made kebabs which I found to be much quicker. If you want to make your own kebabs, simply mix together mince, spices of your choice, chilies, coriander & egg to bind it. Roll into balls & you have your homemade kebabs.

 

Kebab Chutney Ingredients:

• ½ kg kebabs (± 20 kebabs)
• 4 tablespoons vegetable oil
• 1 onion
• ½ tablespoon chili powder
• salt to taste
• 1 sprig thyme
• 1 teaspoon ginger & garlic paste
• 5 large tomatoes
• 1 teaspoon granulated sugar
• 1 sprig curry leaves (optional)
• 4 green chilies
• coriander (dhania) for garnishing

Method:

1. Peel & sliver onion. Set aside.
2. 
3. Rinse & slit green chillies. Set aside.
4. 
5. 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.
6. 
7. Heat 2 tablespoons of vegetable oil in a pan. Once the oil has heated, add in the kebabs.
8. 
9. Fry for about 5-6 minutes on the first side.
10. 
11. They should be nice & browned. Then toss them over & allow the other side to fry for another 5-6 minutes.
12. 
13. Once the kebabs are cooked, remove from oil & set them aside.
14. 
15. For a healthier alternative, you may place them onto a baking tray & grill them in the oven for about 10-15 minutes until golden.
16. Heat the remaining 2 tablespoons of vegetable oil in a medium sized pot. Add in the onions, green chilies, curry leaves & thyme.
17. 
18. Mix well & simmer until the onions are translucent.
19. 
20. Add in the chilli powder & ginger & garlic paste, followed by the grated or blended tomatoes.
21. 
22. Mix well.
23. Cover & simmer for about 15-20 minutes until the oil surfaces & the tomatoes are thoroughly cooked.
24. When the tomatoes have cooked, add in the sugar & salt to taste. Stir.
25. Next, add in the fried or grilled kebabs.
26. 
27. Mix & allow the kebabs to absorb the flavours for 5 minutes.
28. 
29. Garnish with fresh coriander (dhania).
30. 
31. Serve this Kebab Chutney hot with rice, bread or roti.