Chops Chutney

Rinse chop pieces & place into a bowl.

To the chops, add in salt to taste, garam masala, dhania (coriander) powder, cumin (jeera) powder, turmeric powder, ½ tablespoon chili powder & ginger & garlic paste.

Mix well using your hands.

Add the chops to a pot & place on the stove top on medium-high heat.

Pour in 100 ml water & 1 tablespoon oil. Spread the chops out so that they don’t cluster together.

Cover with a lid & allow to steam for ±10 minutes.

After steaming the chops, the water should have evaporated.

Pour in 2 tablespoons of oil.

Allow the chops to fry until browned.

Once the chops have browned, remove from the pot & set aside onto a plate.

Peel & sliver the onion.

Rinse & slit the green chilies.

Rinse & grate or blend the tomatoes.

In the same pot that the chops were fried in, heat another 2 tablespoons of oil on medium heat & add in the onions, green chilies, curry leaves & thyme. You may use another pot if preferred but why let all that meat flavour go to waste?

Mix & allow to simmer until onions are translucent.

Thereafter, add in 1 tablespoon chili powder.

Mix well.

Add in the grated or blended tomatoes.

Mix well.

Cover with a lid & allow the tomatoes to cook for ±10 minutes.

Once the tomatoes have cooked, add in the sugar, salt to taste & the fried chops.

Mix well.

Simmer for 5 minutes.

Turn off the heat.

Garnish with fresh dhania (coriander).

Plate & serve.

This Chops Chutney goes well with bread, rice or roti.

Stores in the refrigerator for up to a week.