Kebab Chutney

When I was still living in Durban, one my favourite lunches used to be kebab and roti, which I used to buy from an Indian shop in Musgrave centre. My mom also used to make a tasty kebab chutney and I think my dish is sort of similar to hers, seeing that she taught me the basics of cooking.

This is still one my favourites and so easy to make.

What I did:

Once the kebabs thawed, I washed them and set it aside. In a pot, heated some oil and braised an onion. Added spices – chilli powder, garam masala, dhania & jeera powder, very little tumeric powder and green chilli. Added about 3 tomatoes, which had been liquidized. Let the chutney cook for a bit until a nice gravy forms. Lastly, threw in the kebabs (12), and added some ginger & garlic. I cooked it for about 7-10 minutes. Garnished with fresh corriander and served it with hot rotis.