Spiced Red Bean Koftas with Mango and Coconut Chutney

  • 400g/14oz can red kidney beans
  • 1tsp garam masala
  • ½tsp ground coriander
  • ½tsp ground cumin
  • ½ small onion
  • 1 garlic clove
  • ½ green chilli
  • 2tbsp olive oil
  • Seasoning

  1. Deseed and roughly chop the chilli and then place in a blender or food processor. Add the coconut, coriander, ginger, garlic and lime juice. Blend to a smooth paste and add salt to taste.
  2. Peel the mango. Cut the flesh away from the stone. Cut into small cubes and place in a serving bowl. Pour the coconut mixture over and mix well.
  3. To finish and serve
  4. Cook the koftas on a hot barbeque and cook for 6-8 minutes, turning regularly.
  5. Serve at once, garnished with parsley and accompanied by the chutney and some warmed naan bread. You can also serve a green salad if liked.