Tomato Sauce (chutney)
In a large clean deep pot (with lid), add extra virgin olive oil, onions and garlic for sauce and simmer on medium/high heat for two minutes or until the onions become soft and translucent.
Add in the curry leaves, spices and ginger garlic paste.
Stir for a few seconds.
Add in the tomato paste and simmer for a few more seconds to bring out the flavours.
Add in the diced tomatoes, seasonings followed by the fresh herbs. Stir together and let it cook on medium/high heat until it begins to boil.
Lower heat to low and let it cook through until the moisture has evaporated and the oil has risen to the top.
Meatballs/Kebabs
In a large bowl, add all of the kebab/meatball ingredients.
Using your hands, mix the ingredients until well combined.
Next, roll into 2-inch diameter balls and gently pop them onto a greased baking tray and into a preheated oven at 180 degrees celcius and let it cook for 20 minutes turning them halfway through cooking.
They will become firm, crisp and tender.
Carefully add the cooked kebabs/meatballs to your chutney/sauce and let it simmer for 5 minutes on low heat to allow the dish to develop its flavours and come together.
Garnish with freshly chopped coriander or parsley and Parmesan cheese if desired
