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Chasni By The Curry Kid


3 tablespoons of vegetable oil

1 medium onion chopped very finely

3/4 of a teaspoon of garlic, grated or paste

3/4 of a teaspoon of ginger, grated or paste

1 tablespoon of mix powder or curry powder

1 teaspoon of sugar

1/2 teaspoon of salt

1 and a 1/2 tablespoons of plain smooth mango chutney

1 teaspoon of mint sauce

3 tablespoons of tomato ketchup

1/4 of a teaspoon of coriander powder

1/4 of a teaspoon of cumin powder

1/4 of a teaspoon of turmeric powder

250 millilitres of water

6 pieces of meat, vegetables, tofu or paneer (recipe links below) 1 teaspoon of lemon

1/4 of a teaspoon of red colouring

50-75 millilitres of single cream


1. heat a pan on medium and add the oil. Once hot add the onion and cook for 2-3 minutes until the onions soften and start to turn brown

2. turn up the heat and add the garlic and ginger paste and cook for 30 seconds

3. add the mix powder, stir in and cook for 30 seconds then add 1/2 of the heated water and cook for a minute.

4. add the sugar, salt, mango chutney, mint sauce, ketchup, coriander, cumin and turmeric powder. Stir in thoroughly and cook for 30 seconds

5. add the lemon juice and the food colouring and stir in well then add the meat coating in the sauce to stop it drying out.

6. add the rest of the hot water and stir through

7. slowly stir in the cream and cook until the sauce reaches your desired consistency adding more water if required


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