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Chutney Kheema Seekh: A Delicious Indian Appetizer

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Rozlin loves to cook delicious meals for her family and share her recipes with her readers.

Yummy chutney kheema seekh kebab served with coriander mint chutney, mint leaves and lemon wedges

Yummy chutney kheema seekh kebab served with coriander mint chutney, mint leaves and lemon wedges

Chutney Kheema Seekh Kebab

Chutney kheema seekh is a delicious Indian appetizer. It is a unique kebab that is stuffed with coriander mint chutney, coated with chicken mince (kheema) and then further coated with breadcrumbs and egg before being deep-fried. It is an excellent starter for a dawat (feast) or a cocktail party. It can also be served for iftar.

Though the recipe is time-consuming, the results are well worth it. My family enjoys this appetizer a lot.

Cook Time

Prep timeCook timeReady inYields

1 hour

20 min

1 hour 20 min

4 servings

Ingredients

For marinating the chicken mince:

  • 125 grams chicken mince
  • 1/2 teaspoon ginger-garlic paste
  • 1/8 teaspoon salt, or to taste
  • 1/4 teaspoon green chilli paste

For the chutney:

  • 1 cup coriander and mint leaves
  • 1/8 teaspoon cumin seeds, roasted
  • 2 green chillies
  • 3 garlic cloves
  • 1/8 teaspoon coriander seeds, roasted
  • 1 tablespoon breadcrumbs
  • 1/4 coconut, grated
  • Salt, to taste
  • 1/2 teaspoon lemon juice

Other ingredients:

  • 1/8 teaspoon garam masala powder
  • 12 grams cheese, grated
  • 1/2 teaspoon cream
  • breadcrumbs, for coating
  • 1 egg
  • Oil, for frying

Instructions

  1. Make the chicken mince: Wash boneless chicken three times and squeeze out the water. Mince the chicken in a food processor or chopper.
  2. Transfer the mince to a mixing bowl and marinate it with salt, ginger-garlic paste and green chilli paste. Refrigerate for 1 hour.
  3. Prepare the chutney: Add all ingredients (coriander and mint leaves, roasted cumin seeds and coriander seeds, green chillies, garlic cloves, breadcrumbs, grated coconut, salt, and lemon juice) to the food processor or chopper. Do not add water. The chutney should be thick so that it can be shaped into a seekh on a skewer or toothpick. I used small toothpicks.
  4. Take a small amount of chutney, roll it into a seekh and insert a toothpick as shown in the picture below. Roll the remaining chutney in this manner. Set aside.
  5. Remove the marinated chicken mince from the fridge. Add garam masala powder, grated cheese and cream. Give it a good mix.
  6. To apply this mince over the rolled chutney, wet your palms with water, take a small portion of the mince, spread it on your palm and place one rolled chutney on top of the mince.
  7. Coat the rolled chutney with the mince. Shape it properly and keep it over the breadcrumbs.
  8. Coat the remaining rolled chutney with the mince in the same way.
  9. Coat all of the seekh kebabs with breadcrumbs. At this stage, you can freeze the seekh kebabs and fry them anytime.
  10. To fry the seekh kebabs, heat some oil in a kadhai.
  11. In a bowl, beat the egg coat each seekh kebab.
  12. Deep-fry the seekh kebab in the kadhai over low flame until golden brown.
  13. Once golden brown, transfer to an absorbent paper towel.
  14. Serve with mayonnaise or tomato ketchup.

Photo Guide

Ingredients for chutney: Coriander and mint leaves, green chilli, garlic cloves, roasted cumin seeds and coriander seeds, salt, lemon. breadcrumbs and grated coconut

Ingredients for chutney: Coriander and mint leaves, green chilli, garlic cloves, roasted cumin seeds and coriander seeds, salt, lemon. breadcrumbs and grated coconut

Other ingredients: Boneless chicken, ginger-garlic paste, green chilli paste, salt, garam masala powder, cheese and cream

Other ingredients: Boneless chicken, ginger-garlic paste, green chilli paste, salt, garam masala powder, cheese and cream

Add all the ingredients in a chopper to prepare chutney.

Add all the ingredients in a chopper to prepare chutney.

Grind chutney to a thick consistency.

Grind chutney to a thick consistency.

Make the mince in a chopper.

Make the mince in a chopper.

Ground chutney (left) and marinated chicken mince (right)

Ground chutney (left) and marinated chicken mince (right)

Take a small amount of chutney, roll it as a seekh and insert a toothpick

Take a small amount of chutney, roll it as a seekh and insert a toothpick

Wet your palms with water, take a small portion of the mince, spread it on your palm and place a rolled chutney over it. Coate the rolled chutney with the mince. Shape it properly and keep it over the breadcrumbs.

Wet your palms with water, take a small portion of the mince, spread it on your palm and place a rolled chutney over it. Coate the rolled chutney with the mince. Shape it properly and keep it over the breadcrumbs.

Coat the seekh kebabs with breadcrumbs.  At this stage, you can freeze the seekh kebabs and fry them anytime.

Coat the seekh kebabs with breadcrumbs. At this stage, you can freeze the seekh kebabs and fry them anytime.

Heat some oil in a kadhai, coat the seekh kebab in beaten egg and deep-fry until golden brown.

Heat some oil in a kadhai, coat the seekh kebab in beaten egg and deep-fry until golden brown.

Once golden brown, transfer to absorbent paper and serve it with your favourite dip

Once golden brown, transfer to absorbent paper and serve it with your favourite dip

This is what the chutney kheema seekh looks like on the inside. Enjoy!

This is what the chutney kheema seekh looks like on the inside. Enjoy!

Suggestions and Variations

  • Dry the coriander and mint leaves with a paper towel before making the chutney.
  • You can use one bread slice instead of breadcrumbs.
  • Be careful about how much salt you add. The chutney, mince and cheese all contain some salt.
  • You can increase the number of green chillies and green chilli paste as per your taste.
  • Do not more cream than called for as it will make the mince mixture stickier. This will make it more difficult to coat the rolled chutney with the mince mixture.
  • Wet your hands before coating the rolled chutney with the mince mixture. This will make it easier to apply mince mixture.
  • When frying, once the oil is hot, turn the flame to low before placing the kebabs in the oil. This ensures that the chicken mince will be well cooked. If you fry the kebabs on high flame, they will turn golden brown on the outside, but on the inside they will be undercooked or raw.

© 2021 Rozlin

Comments

Rozlin (author) from UAE on June 02, 2021:

Thanks a lot, Devika. Yes it is tasty. Try it some day.

Blessings and smile

Devika Primić from Dubrovnik, Croatia on June 02, 2021:

It sounds tasty and is something I would enjoy

Rozlin (author) from UAE on June 02, 2021:

Devika, this appetizer is not a drink. It's a savoury dish. Thank you for commenting. Stay safe and healthy.

Blessings.

Rozlin (author) from UAE on June 02, 2021:

Hi, Chitra di. Thank you for reviewing my hub. I'm glad you liked it. This appetizer takes lot of time to prepare. But it turns out yummy

Rozlin (author) from UAE on June 02, 2021:

Thank you Devika. I m glad you liked it. Thank you for reviewing my hub. Stay safe and healthy.

Chitrangada Sharan from New Delhi, India on June 02, 2021:

This is a well written, and well presented recipe article! Sounds delicious and worth trying!

Thank you for sharing the details!

Devika Primić from Dubrovnik, Croatia on June 02, 2021:

I find that such hubs are informative and easy to understand and you definitely put this hub together with no doubt.

Devika Primić from Dubrovnik, Croatia on June 02, 2021:

Indian appetizer sounds a refreshing drink thank you

Rozlin (author) from UAE on June 01, 2021:

Hi, Linda. I m glad u liked it. Thank you for visiting and commenting on my hub. Blessings and love :)

Linda Crampton from British Columbia, Canada on June 01, 2021:

This sounds like another flavourful dish. Thank you for sharing the interesting recipe, Rozlin.

Rozlin (author) from UAE on May 31, 2021:

Thanks Misbah for reviewing my hub. Your kind words are motivation for me to make more such hubs. Thanks a lot dear.

You too stay safe and healthy :)

Misbah Sheikh from The World of Poets on May 31, 2021:

Nice and delicious recipe, Rozlin. Detailed and well-written. I like the ideas and useful suggestions you gave at the end.

Keep smiling and stay safe

Blessings and Love

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