Kebab Chutney

Peel & sliver onion. Set aside.

Rinse & slit green chillies. Set aside.

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.

Heat 2 tablespoons of vegetable oil in a pan. Once the oil has heated, add in the kebabs.

Fry for about 5-6 minutes on the first side.

They should be nice & browned. Then toss them over & allow the other side to fry for another 5-6 minutes.

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

Heat the remaining 2 tablespoons of vegetable oil in a medium sized pot. Add in the onions, green chilies, curry leaves & thyme.

Mix well & simmer until the onions are translucent.

Add in the chilli powder & ginger & garlic paste, followed by the grated or blended tomatoes.

Next, add in the fried or grilled kebabs.

Mix & allow the kebabs to absorb the flavours for 5 minutes.

Garnish with fresh coriander (dhania).