Ingredients for 20 tomato balls
- 8 medium, ripe tomatoes
- 2 red onions
- 2 spring onions, finely chopped
- 2-3 tbsp toasted breadcrumbs, Belbake
- 10-15 fresh mint leaves, finely chopped
- 2 tsp fresh oregano
- 2 tsp fresh thyme
- 3-4 tbsp self-raising flour, Rivercote
- Himalayan salt, Deluxe
- Pepper, Kania
- Vegetable oil for frying, Vita D’or
For the chutney
- Red apple, peeled, cored and cubed
- 1 mango
- 1 red pepper, deseeded, cubed
- ½ cup (100 gr) brown sugar, Belbake
- 1 small, finely-chopped red onion
- ¼ cup (60 gr) raisins, finely chopped, Alesto
- ¼ cup (60 gr) vinegar, Pason
- 2 tbsp ginger finely chopped
- 1-2 tsp curry powder, Kania
- ¼ tsp ground cinnamon, Kania
- ½ tsp Himalayan salt, Deluxe
- 1 tbsp lemon juice
For the tomato balls
- Wash the tomatoes and grate them in a bowl. Grate the onion in the same bowl. Put the tomatoes and onions into a strainer and leave until the liquid has drained. For best results, lightly pat the ingredients with your hands.
- Once you have strained the tomatoes and onion as much as possible, put them in a bowl and add the finely-chopped spring onions, breadcrumbs, mint, oregano, thyme, flour and
- Stir the ingredients with a spoon until they are thoroughly combined. If your mixture is not solid enough then add some more breadcrumbs or flour.
- In a shallow frying pan, heat the oil. When the oil has reached the right temperature, shape the mixture into balls with a spoon and put them in the pan.
- Fry the tomato balls for around 3 minutes each side, until browned.
- Put the tomato balls on kitchen paper to drain.
For the chutney
- Put all the ingredients aside from the lemon juice in a large saucepan.
- Heat at a high temperature, stirring thoroughly.
- Reduce heat and simmer for approximately 20 minutes until the fruit is soft. Give the mixture a good stir occasionally so that the fruit does not stick.
- Add the lemon juice when the mixture has thickened and most of the liquid has evaporated.