Chicken Meatballs With Mint Chutney |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We had this dish some 8 years ago on an Eid morning and since then it has become a must on Eids in my house. Ingredients:
for meatballs |
2 lbs ground/ minced chicken |
4 pieces stale bread |
1 tsp garlic paste |
2 green chilies deseeded and finely chopped |
1/2 cup green onions finely chopped |
1/2 cup cilantro finely chopped |
1 tsp salt or to taste |
1 tsp black pepper powder |
1 tsp white vinegar |
1 egg |
oil for frying |
for chutney |
3 tbsp tamarind |
1 cup water |
1 cup mint leaves |
1 cup cilantro leaves |
1 tsp sugar |
1 tsp salt or to taste |
1 tsp red chilli powder |
1 tsp cumin |
2 tsp anardana (dried pomegranate) |
Directions:
1. Put the bread in a chopper and chop until fine crumbs.
2. Place bread crumbs in a large bowl, add all the ingredients for meatballs, mix well and set aside for at least 2 hours.
3. In a saucepan soak tamarind in water and bring to a boil. Turn off the heat, add sugar, salt and red chilli powder. Set aside to cool.
4. Roast cumin seeds in a pan, when fragrant add anardana, roast for another 30 seconds. When cool grind to powder ( I use a coffee grinder for this).
5. Take out any seeds from the tamarind paste, add to a blender, add cumin/ anardana powder and all the rest of chutney ingredients. Puree until well blended. Take out in a chutney pot. Keep in fridge to cool.
6. Heat oil in a pan to about 325 degrees. Form small meatballs about 1-1/2 teaspoonfulls and drop into hot oil. Fry until brown about 6 minutes, I poke them with a fork once just to ensure even cooking.
7. Take out onto a paper towel to drain any excess oil.
8. Serve hot on a big platter with chutney in the middle for dipping garnished with some cilantro leaves.
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