Cold winter evenings call for a steaming bowl of kebab chutney and a side of buttery roti. Homemade kebabs are my absolute favourite, adding in lots of fresh garlic and coriander this meal is 100% banting friendly.

Kebab Chutney
For Kebabs

1 kg lean mince (beef, mutton or chicken)
1 tablespoon ginger/garlic
2 tablespoons tomato paste
1 large grated onion
½ teaspoon freshly ground black pepper
2 tablespoons crushed red chilli
2 tablespoons crushed green chilli
½ cup double cream plain yoghurt
1 tablespoon ground coriander and cumin
2 teaspoons garum masala
1 large egg
½ bunch coriander chopped finely
½ bunch finely chopped green onion
Salt to taste

METHOD KEBABS:
Add all ingredients to mince. Mix well and roll into balls and shallow fry on stove or grill in oven until golden brown.

Ingredients for tomato gravy/chutney
3 large onions (slivered)
5 large tomatoes (grated)
3 green chillies (slit)
Coconut oil or ghee cooking oil
3 cloves garlic (crushed)
Salt to taste
2 teaspoons chilli powder (or more)
½ teaspoon turmeric powder
1 teaspoon sugar
1 sprig curry leaves
½ bunch coriander (chopped)

Method
Heat oil and add onions and fry till translucent and brown. Add garlic and fry for a further minute. Add spices, sugar or xylitol and salt and allow to fry on low heat (2 to 3 minutes). Add tomatoes and cook until all water evaporated and the chutney/gravy is dry. If too dry, add a little water.
Set the fried kebabs in the chutney and garnish with greens.

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