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Rich, spicy and delectable lamb chops chutney recipe that’s ready in just 30 minutes and can be made in the oven or stovetop. This traditional South African dinner recipe, chops chutney Durban style is so quick and easy to make and will be a favourite with your whole family.

It’s great for also using up any leftover chops you may have from a weekend braai. If you are using already cooked chops, you can whip up this delicious Durban chops chutney in less than 15 minutes, making it the perfect South African weeknight dinner.


For the lamb chops

  • 8 lamb loin chops
  • salt & pepper to taste (I use about 1 tsp each)
  • 1/2 tsp dried parsley flakes
  • 1 tbsp of oil

For the South African Chutney

  • 1 tsp of oil
  • 1 onion (diced)
  • 6 cloves of garlic (minced)a
  • 1 fresh red chilli (sliced)
  • 1/4 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp sugar
  • 1 tsp salt & pepper
  • 2 large tomatoes (diced or grated)



  1. Wash lamb chops with cold running water and then pat dry with a paper towel. Sprinkle it with salt and pepper and dried parsley leaves.
  2. Heat up 1 tbsp of oil on medium heat and fry the chops for 3-5 minutes on each site until golden. If your pan is small, do this in 2 batches, do not overcrowd. Once done frying, take them off the pan and place on a plate to rest.
  3. On the same pan, add 1 tbsp of oil and cook onion on medium heat for 5 minutes until transparent.
  4. Add minced garlic, thinly sliced chilly and cook for an additional 2 minutes.
  5. Add in all of your spices (salt, sugar, pepper, chilli powder, turmeric powder, cumin seeds and garam masala) and cook on low for 2 minutes to open up the spices.
  6. Mix in grated or diced tomatoes and about 1/2 cup of water and cook on medium heat for 10 minutes. After that, add the lamb chops back into the chutney mix and over them. Garnish with fresh coriander and serve.

If you wish, you can cook the chutney chops in the oven. Just preheat your oven to 160 C and cook for 20-25 minutes until the loin chops are golden. I still recommend making the chutney on the stovetop though.

Thank you Oh Clary for this easy holiday dinner recipe!