Indian Meatballs and Chutney Recipe

Contents

1 Recipe of Indian Meatballs in Chutney
2 Ingredients for the Kebabs
3 Method for the kebab
4 Preparing the tomato chutney

Recipe of Indian Meatballs in Chutney
Meatballs are generally known as Kebabs among South African Indians. The kebab chutney is a popular fast food served in a roti roll or with rice in many Durban Indian food restaurants. The kebabs can also be made with soya mince to cater for vegetarians. They are prepared with many spices, making it a spicy Indian dish. Kebabs can also be found sold at local supermarkets, prepared and packaged. They are usually prepared at home and do not take long to prepare. There are no special occasions for preparing kebabs but they are commonly prepared as staple food in Indian households.

Ingredients for the Kebabs
500g of minced lamb (ground meat of choice)
1 sprig of thyme
5 leaves of mint
2 sprigs of spring onions
1 sprig of freshly cut coriander
½ onion finely diced
1 teaspoon of mixed ginger and garlic paste
1 well beaten egg
¼ cup of bread crumbs
50g of soya mince (soak the mince in hot water until it is soft and easy to handle but do not allow it to get waterlogged)
A pinch of salt to taste
1 teaspoon chilli powder
2 teaspoons of hot mixed curry powder
¼ teaspoon of turmeric powder
1 ½ teaspoons of mixed cumin and coriander powder
2 fresh green chillies, finely chopped
Ingredients for the Chutney
6 jam tomatoes grated
1 grated onion
2 green chillies slit lengthwise
1½ teaspoons of chilli powder
¼ teaspoon of mixed coriander and cumin powder
A pinch of turmeric powder
Salt to taste
A pinch of mustard seeds
Oil
3 curry leaves
2 sprigs of chopped spring onions
2 sprigs of chopped mint
A sprig of freshly cut coriander for garnishing

Method for the kebab
Combine mince, ginger and garlic, thyme, chopped mint, onion, salt, chilli powder, cumin and coriander powder, hot curry powder and turmeric powder. Mix the ingredients well to ensure there is even distribution. Add in a little soya mince even if it is a meat dish (but it is optional) with beaten egg and bread crumbs to form a firm dough like mixture. Shape the mixture into golf size balls with fingers. Deep fry or bake till done. Set aside to cool

Preparing the tomato chutney
Heat the oil in a pot. Add ½ grated onion, spring onion, thyme, 1 cut chilli, 2 curry leaves, mustard seeds 1 sprig each of mint and spring onion. Allow to simmer till the onions turn transparent or brown. Stir in the chilli powder, turmeric powder, cumin and coriander powder. Simmer for a few seconds then add in the tomatoes, ½ the grated onion, mint spring onion, salt and slit green chilli. Simmer and cook the chutney until the tomatoes have melted. Add in ¼ teaspoon of sugar to neutralise the acidity taste of the tomatoes and mix well. Finally stir in the Kebab and garnish or decorate with coriander.
Serve with roti

Yoveshine Pillay
Ref: Indian Delights page 16

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