The best ever meat loaf recipe, lives up to its name

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Ingredients

Soak overnight:

  • 1/2 pao
  • 7 dry plums

Other ingredients:

  • 1/2 cup or taste brown sugar
  • 1/2 cup water
  • 1 tsp chaat masala
  • 1/2 tsp salt
  • 1/2 tsp red chili powder
  • 1/4 cup fresh coriander
  • 15-20 leaves fresh mint
  • 2 cubes Garlic
  • 1 large egg
  • 1 tsp salt

Directions

Step 1

Soak the Tamarind & Plums: Wash and soak tamarind and dry plums in water overnight. This helps soften them and makes it easier to extract the pulp.

  • natural-whole-tamarind-pulp-with-dark-brown-rough-

Step 2

Cook the Chutney Base: Transfer the soaked tamarind and dry plums (along with their water) into a saucepan. Add brown sugar, ½ cup water, chaat masala, salt, and red chili powder. Cook on medium heat until the mixture thickens and becomes glossy. Once slightly cooled, remove the seeds from the tamarind and plums.

  • saucepan-on-stove-with-tamarind-and-dry-plums-simm

Step 3

Blend & Finish: Grind fresh mint leaves, fresh coriander, green chilies, and garlic into a smooth paste. Mix this green paste into the cooked tamarind-plum mixture and stir well. Adjust seasoning if needed.

Serve with hot seekh kababs and freshly baked naan.

  • fresh-mint-leaves-coriander-green-chilies-and-garl

Leave a Reply