My Hungry Husband

These Kebabs in tomato chutney are probably one of my favourite food memories.

I remember my Nanima and Mother in the kitchen making the mince mixture and rolling them into perfect little balls with the utmost care. Me stirring the pot thinking I was actually cooking and adding value to the whole process lol. After I got married, I thought of this dish the same way I think of Biryani. Something I should not attempt and go to my Mother’s house to eat.

The last time my Nanima was in Cape Town, she showed me exactly how she makes these and I diligently wrote it down. I’ve made them a few times since and happy to report they tasted pretty close to hers. Here’s the recipe:


  • 500g Beef or Ostrich mince, finely minced
  • 1 tsp garlic
  • Ground green chilli
  • 1 tsp fine jeera
  • 1/4 tsp cinnamon
  • 1/4 tsp elachi
  • 2 slices white bread soaked in water and squeeze excess liquid out.
  • 1 big onion, magimixed till fine


  1. Put first six ingredients in a magimix, then add finely chopped onion and pulse till combined.
  2. Add mint and dhania, then pulse again.
  3. Add soaked bread, then pulse.
  4. Make the kebabs by putting a small amount in the palm of your hands. Take tablespoon mixture of mince and form it into a ball. *You can freeze the raw kebab in a container and cook straight from frozen.*
  5. Put some oil in a pan or pot and cook the kebab until the water has dried out.
  6. Make Hamida’s chutney. Keep reading for the recipe.

Hamida’s Tomato Chutney for kebab

  • 1/2 cup sliced onion
  • 1 cup grated tomato
  • 1/4 cup tomato paste
  • 1 Tb tomato sauce
  • 1 Tb Worcester sauce
  • 1 Tb white vinegar
  • 1/2 tsp sugar
  • 2 tsp chilli powder
  • 1/4 tsp turmeric
  • Salt
  • 2-4 whole green chillies
  • 1Tb oil
  • 1Tb ghee
  • Chopped coriander
  • 1Tb chopped spring onion


  1. Add all ingredients to the pot with cooked kebab and simmer on medium heat until cooked and delicious looking. *This is my method and not Hamida’s, I’ve just shortened it by 10 Just kidding Hamida!

4 thoughts on “My Nanima’s Kebab in Hamida’s Chutney”

  1. Pingback: Saffron & Yoghurt Kebab - my hungry husband

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