kebab Chutney

This kebab Chutney is so yummy and easy to prepare. I used the Fry’s No Meat balls for my kebabs. They are packed with flavour and dangerously delicious. The spicy tomato chutney is made with canned tomatoes and cooked in a mouth watering blend of herbs and spices. 

• 1 pack Fry’s No meat balls
• A glug of oil
• 1 sprig Curry leaves
• ¼ tsp Cumin seeds
• A pinch of fenugreek seeds
• 2 cloves
• 3-4 green chillies (leave whole or slit halfway for extra heat
• 1 medium onion peeled and diced
• ¼ tsp hing
• 1 Tsp (5ml) garlic paste
• 1 tsp (5ml) cumin powder
• 1 tsp (5ml) coriander powder
• 1-2 Tbsp Mild Kashmiri chilli powder (adjust to heat preference)
• 1 can chopped tomatoes
• Salt to season
• A few grinds of black pepper
• You can add ½ tsp sugar – optional ¼ Cup fresh coriander leaves

LET’S COOK

• Pop the Fry’s No meat balls into the air-fryer at 200 degrees for 10 minutes
• Heat the oil in a pot – toss in the curry leaves, cumin seeds, fenugreek seeds, cloves, green chillies and onions.
• Cook until the onions are soft and translucent or if you like, just start to brown.
• Add the hing and garlic – cook out for 30 seconds.
• Toss in the cumin, coriander and Kashmiri chilli powder – give it a quick stir.
• Add the canned tomatoes – give it a mix. Add about 100ml water to the can.
• Give it a good swirl and pour it into the pot. Give it a good mix.
• Season with salt and black pepper.
• Cook for a few minutes until the tomatoes melt 8-10 mins
• Toss in the pre-cooked no meat balls and coriander leaves and simmer for about 5 mins. Serve with roti, rice, bread or pasta.