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

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)

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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