Wash the mince until the blood is out and set it aside in a covered container.

Finely chop the onion, coriander, mint, and chili.

Add the chopped ingredients to the mince along with salt, turmeric powder, black pepper, geera powder, and ginger and garlic paste.

Mix everything together, form into balls, and set aside in the fridge for 10 minutes.

In a blender, add tomatoes, mint, coriander, tomato paste, and a bit of water. Blend until smooth.

Finely chop the onion and chillies.

Heat oil in a pan and fry the meatballs. Remove and set aside.

Add the chopped onion and chillies to the pan and allow to simmer for a few minutes.

Add the blended chutney mixture, chilli powder, turmeric powder, geera powder, and salt to taste. Optionally, add a teaspoon of salt to cut down acidity.

Cook the chutney for 45 minutes, checking regularly to ensure there is enough water to prevent it from burning or drying out.

Add the meatballs to the chutney and reduce the heat, allowing them to simmer for 5 minutes.