Braai Chops Chutney
A clever next-day rescue dish turning spiced, braaied 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, but keep about 1 kg of braaied chops for the chutney (braai extra if you want some for dinner). Store them 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 onion, green chillies, whole garlic cloves, and fresh curry leaves together until fragrant and the onion turns a rich golden colour.
The rest of this recipe
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Ivana Sanshia’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.
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