For an old South African Indian favourite with a spicier twist, try this chops chutney recipe for a quick flavoursome meal served best with white bread or roti. Chops chutney combines mutton, or preferably lamb, chops in a tomato chutney but other meats can be substituted. The key to the flavour of this dish is to cook the chutney thoroughly, ensuring that the tomatoes break down fully, before placing in your chops.
Traditionally, jam tomatoes are used for the chutney, or any other low acid tomatoes (including Italian Roma tomatoes). This gives the chutney a less tangy and slightly sweeter taste. However, canned whole tomatoes can be combined with tomato puree for a quicker cooking option. Sugar may need to be added to reduce the acidic taste.
Ingredients
1kg chops washed and marinated with:
- 1 tsp crush black pepper
- 1 tsp steak and chops spice (Robertson’s), or use a tumeric and masala of your choice
- 1 tsp ginger garlic paste
For a more flavourful chops chutney, allow the meat to marinate overnight (optional).
Steam chops on a low heat until the juices evaporate, and it begins to fry to form a slight crisp. This should take approximately 30 min or until meat it soft. The meat should be fully cooked but still tender and not overcooked.
Chutney
1 onion finely sliced
4 green chilli
1/4 tsp ginger and garlic
Liquidized tomatoes +/- 8 medium size
Salt
Sugar
Curry leaves
1 tablespoon Kasmiri Masala
1/4 teaspoon of turmeric powder
1/4 teaspoon Methi Seeds
1 star aniseed
Method
Warm oil in a pot and flavor oil with methi (fenugreek) seeds and star aniseed. After a minute remove seeds from oil and add in onions, chilli, ginger and garlic and curry leaves and fry until golden brown.
Add spices and allow to fry until fragrant and then add in the tomatoes, salt and sugar according to taste and cook on medium to low heat for about 15 minutes.
Add fried chops to the chutney and allow to simmer for a further 5 to 10 minutes.
Enjoy with fresh white bread or roti.
