The best ever meat loaf recipe, lives up to its name
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
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.
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.
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.
