Recipe

Chicken Meatballs With Mint Chutney Recipe

	Atariq123 / All my dishes 1 year, 8 months ago 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. Prep:120m Cook:30m Servings:8	Atariq123
	chicken mint tamarind

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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

Put the bread in a chopper and chop until fine crumbs.

Place bread crumbs in a large bowl, add all the ingredients for meatballs, mix well and set aside for at least 2 hours.

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.

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).

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.

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.

Take out onto a paper towel to drain any excess oil.

Serve hot on a big platter with chutney in the middle for dipping garnished with some cilantro leaves.

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