In North India, we don't have many sweet elements in dinner sauces, that's something I learned from friends from the state of Gujrat. Here you get a touch of sweetness along with spices, it's different than eating a sweet chutney on the side.
Norwegian palates are familiar with the sweet and sour taste of Chinese cuisine, while here you get a touch of the spicy in addition. The chili can of course be omitted, but it changes the taste considerably, I think. Try it yourself and find your own strength and taste.
DATE GLAZED CHOPS
600 gr cutlets
3 tablespoons lemon juice
2 cloves garlic
1 tablespoon ginger
2 tablespoons oil
100 g shredded onion
1 tsp chili powder
1 teaspoon salt
3 tablespoons date chutney
1/2 cup water
3 tablespoons fresh coriander
Procedure:
- Divide the chops into smaller pieces and marinate in lemon juice, garlic and ginger.
- Heat oil, fry the onion until it gets some color. Add marinated meat pieces, fry for a minute. Add chili powder, salt and date chutney. Mix well and add water.
- Once everything is evenly mixed and the chops are glazed, finish with a sprinkle of coriander.
Tastes great with Indian basmati rice or spicy potatoes with sesame seeds.