Recipe credit : Old family recipe
4 tins chickpeas (drained)1 tin whole kernel corn (drained)2 tins baked beans2 large onions (chopped)2 parcles tomato (4 large tomatoes grated)½ tin tomato puree2 teaspoon crushed Jeeru (Cumin)1 teaspoon mustard seeds2 teaspoon freezer red chillies 2 teaspoon chilli powder ¼ teaspoon arad (Turmeric)2 teaspoon garlicSalt to taste 1 curry spoon oil1 curry spoon ghee (Clarified butter)
In a pot heat onions with ghee (Clarified butter) and oil. Once onions have turned pink add in masalas, garlice and braise well. Add in tomatoes, tomato puree and cook till chutney is done. Lastly add in canned ingredients, rinse out baked bean tins with little water into pot. Cook on low heat till chana is cooked.
INFO & TIPS
Can add fresh (grated) coconut when cooking onions