Braai Chops Chutney
A clever next-day rescue dish turning spiced, braaoed lamb chops into a rich Durban-style chutney.
This is my mum's brilliant spin on a traditional chutney—perfect for giving yesterday's leftover lamb chops a glorious second life. By marinating and braaing the chops on day one, the meat locks in its juices. The next day, those leftovers simmer directly in a thick, fiery tomato chutney, creating a deeply rich gravy that tastes like it took hours to develop.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Day 1: Marinate and Braai
In a large bowl, combine the lamb chops with 1–2 tsp of masala, ½ tsp of turmeric, salt to taste, 1 tbsp of ginger & garlic paste, and 1 tbsp of olive oil. Mix thoroughly until the spices evenly coat the meat. Cover and leave to marinate on the counter for 1 hour.
⏱ 1 hr - 2
Braai the lamb chops over medium-hot coals until fully cooked, beautifully charred, and juicy. Enjoy your braai dinner, and store the leftover braaied chops in an airtight container in the fridge overnight.
- 3
Day 2: Build the Chutney Base
The next day, heat 2 tbsp of cooking oil in a heavy-bottomed pot over medium heat. Sauté the sliced onions, green chillies, whole garlic cloves, and fresh curry leaves together until fragrant and the onions turn a rich golden colour.
The rest of this recipe
There's 8 more ingredients and 4 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Braai Chops Chutney is yours.
Ivana’s note
Using leftovers from a traditional braai is the ultimate cheat code here. The charcoal smoke locked into the meat completely infuses into the wet tomato chutney, giving the final gravy a distinct, deeply rustic smokiness you cannot replicate indoors.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
