Geetha’s Meatballs in Tomato Chutney

Geetha came to show us how to make her famous meatballs in tomato chutney dish. She also showed us how to make our own rotis… With the rotis I still need a lot of practice! But I have since made the meatballs by myself and they came out yummy!

You make the tomato chutney and meatballs separately and then add the meatballs to the chutney before serving. The key is lots of fresh garlic and ginger. Add more or less of certain spices as you prefer…

For the Tomato Chutney:

Ingredients: Some oil, 1 chopped onion, 8 large chopped tomatoes, grated ginger, grated/crushed garlic, 1 heaped teaspoon salt, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, spices…

Spices: 1 teaspoon cumin seeds, 4 cardamon seeds, star aniseed, curry leaves, cinnamon sticks, 1 teaspoon turmeric, 1 teaspoon Raj curry spice, 2 teasspoons mixed masala, 1 teaspoon brijani mix

Heat your oil, fry onion, garlic, ginger and spices. Sauté for 3 minutes or so. Add the tomatoes. Sauté for about 30 minutes. Add Worcestershire sauce. Once the meatballs are done add them to this tomato chutney mix.

For the Meatballs:

1kg mince, grated garlic, grated ginger, 2 medium sized onions chopped fine, 2 eggs, half a teaspoon salt, fresh chopped coriander. (and spring onion and more fresh coriander as garnish)

Mix all the ingredients together with your hands. Then roll into balls and put on greased oven tray. Bake in oven at 220 degrees Celsius for about 25-30 minutes.

Add the meatballs to the tomato chutney. Garnish with fresh coriander and freshly chopped spring onions. Then serve with rotis or rice.