How to make Meat Balls in Schezwan Chutney -

Schezwan chutney gives this fantastic meatball curry both flavour and colour.learn how to make a simple schezwan sauce which is perfect with meatballs, schezwan rice, noodles and for dipping and rice to dole out spicy schezwan fried rice in minutes

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton Mince, Schezwan Chutney

Cuisine : Fusion

Course : Main Course Mutton

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For more recipes related to Meat Balls in Schezwan Chutney checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Aattu Kari Podimas Himachali Gosht Rara Khimo Mutton Bhatinda

Meat Balls in Schezwan Chutney

Meat Balls in Schezwan Chutney Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Meat Balls in Schezwan Chutney Recipe

  • Mutton Mince 200 grams

  • Schezwan Chutney 9 tablespoons

  • Celery chopped 1 tablespoon

  • Salt to taste

  • Oil to grease

  • Cornflour 2 tablespoons

  • Vinegar 1 teaspoon

  • Soy sauce 1 teaspoon

  • Tomato ketchup 2 tablespoons

  • Sugar 1/2 teaspoon

  • Spring onions 2

  • For garnishing

  • Spring onion greens roughly chopped

Method

Step 1

Heat sufficient water in a deep non-stick pan.

Step 2

Grind together mutton mince, 4 tbsps Schezwan chutney and celery. Transfer into a bowl, add salt and mix well.

Step 3

Grease a plate and your hands with a little oil. Make equal sized balls of the mince mixture and place on the greased plate.

Step 4

Slide the balls into hot water and poach them for 8-10 minutes. Rotate the pan lightly and remove the scum while the balls are cooking.

Step 5

Mix together cornflour and 4-5 tbsps mutton stock in a small bowl.

Step 6

Add remaining Schezwan chutney to the pan and mix well. Add vinegar, soy sauce, tomato ketchup, sugar, salt and cornflour mixture. Cook for 4-5 minutes or till the mixture thickens.

Step 7

Roughly chop spring onions and add to the pan and mix well.

Step 8

Transfer into a serving bowl, garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.