Reza Mahammad has the perfect Reza-lution to this weekend's dinner that will please the whole family.

The party season may be out of the way - but the kids aren't back at school yet so still need entertaining.

Serves: 4

Ingredients

1 heaped tsp cumin seeds
100g mushrooms
500g minced chicken
1 onion, grated
2 tsp grated root ginger
2 tsp crushed garlic
1-2 green chillies, deseeded if you like, finely chopped
3 tbsp chopped coriander leaves
Finely grated zest of 1 lime
2 tsp garam masala
Salt
Freshly ground black pepper
Vegetable oil

For the tomato and ginger chutney:

3 tbsp vegetable oil
½ tsp asafoetida
½ tsp chilli powder
5 tbsp chopped root ginger
250g tomatoes, diced
1 tbsp tomato puree
200g jaggery or brown sugar
2 tsp mustard seeds
20 fresh curry leaves
5 dried red chillies, halved

Method:

1. Put the cumin seeds into a dry frying pan over a medium heat and stir until they are fragrant and have turned a shade darker. Tip into a mortar and grind to a powder with the pestle.

2. Blitz the mushrooms in a food processor. Put all the ingredients except the oil into a mixing bowl, knead well and combine thoroughly. Cover and refrigerate for 30 minutes or so. Divide into eight portions and form each into a burger shape.

3. To cook, you can shallow-fry the burgers over a medium heat in a frying pan or on a griddle. For a healthier option, lightly brush the burgers with oil and place on a rack under a hot grill. Turn halfway through cooking. In either case, the burgers should only take three minutes each side. Check they are thoroughly cooked: cut a burger through to the middle, it should be white with no trace of pink.

For the chutney:

1. Heat 2 tablespoons of the oil in a pan and, when hot, add the asafoetida and chilli powder. Allow to sizzle, then add the ginger and cook for two minutes. Add the tomatoes and tomato puree and cook until the tomatoes begin to break down. Add the jaggery and 120ml of water and cook on a low heat for 10 minutes, or until the mixture thickens.

2. Put the remaining oil into a frying pan over a high heat. When very hot, add the mustard seeds, curry leaves and dried chillies.  Add to the chutney. Stir and add salt to taste.