Instructions

Chutney

1. In a hot dry skillet toast your spices until fragrant for one minute and set aside.
2. In a medium saucepan, add the vinegar, sugar, ginger, garlic and shallot. Stir until the sugar has dissolved, then add the spices and mangoes.
3. Simmer for 20 minutes on lowest setting and using a potato masher squish the chutney until slightly chunky consistency. Make sure to stir constantly so the bottom doesn't burn. Simmer for another 15 minutes. Add water to chutney, if necessary. Add the dried fruit to chutney, only cooking for about a minute, so as to preserve the chutney's yellow color.

Meatballs

1. Preheat the oven to 425 degrees.
2. In a hot skillet add the spices and toast the Indian Garam Masala for about 15 seconds or until fragrant and them grind the spices in an electric spice grinder for easy results. Add the ground toasted spices to a medium sized bowl along with the rest of the meatball ingredients.
3. Mix the meatball mixture until combined.
4. Using a small ice cream scoop, form meatballs into a round uniform shape.
5. In a large wide skillet add the meatballs, about 1/4 inch apart and bake for 20 minutes.
6. Remove meatballs from oven and add the 1 tablespoon of flour to the pan, mixing with a spoon into a paste. The fat drippings from the meatballs will soak up the flour and make a quick roux. This mixture will thicken the sauce and make it come together. Add the beef stock and chutney and bring to a simmer.
7. Cover with a lid and simmer for 45 minutes until the gravy has thickened and meatballs are tender.
8. Serve meatballs over fragrant basmati rice or as an appetizer with a toothpick.
9. Garnish with freshly chopped cilantro.