Chop the garlic into small pieces. Put the chicken through a meat grinder. Mix with garlic, parsley, the bread soaked in the hot milk and well squeezed, the egg, the finely chopped chili peppers and the spices and knead well. Form small meat loaves and fry in plenty of fat until crispy.
Pineapple mustard chutney: Peel the pineapple, remove the stem and cut the fruit into very small cubes. Place the pieces in a shallow saucepan with the sugar, vinegar and mustard and simmer over medium heat for half an hour until all the liquid has almost completely cooked away. Cool and pour into glass containers. Keeps fresh in them for at least 14 days.
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Tip: Always use aromatic spices to enhance your dishes!
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