Dive into the rich and aromatic flavors of Indian cuisine with this delightful Indian Chops Chutney recipe. This dish combines tender lamb chops with a medley of spices and fresh ingredients to create a mouthwatering experience that will transport your taste buds straight to the heart of India.
Some ingredients in this recipe might not be commonly found in every household. Lamb chops can be sourced from the meat section of your supermarket or a butcher. Fresh ginger and green chilies might also require a trip to the produce section. Ensure you have turmeric powder, cumin powder, and coriander powder in your spice rack, as these are essential for authentic Indian flavors.

Ingredients For Indian Chops Chutney Recipe
Lamb chops: Tender cuts of lamb that will be the star of the dish.
Vegetable oil: Used for sautéing and cooking the ingredients.
Onion: Adds sweetness and depth to the chutney base.
Tomatoes: Provides acidity and a rich texture to the sauce.
Garlic: Adds a pungent and aromatic flavor.
Ginger: Offers a warm and spicy undertone.
Green chilies: Adds heat and a fresh, sharp flavor.
Turmeric powder: Gives a vibrant color and earthy taste.
Cumin powder: Adds a warm, nutty flavor.
Coriander powder: Provides a citrusy and slightly sweet flavor.
Technique Tip for This Recipe
When adding the onions to the pan, make sure to sauté them until they reach a deep golden brown color. This caramelization process enhances the flavor and adds a rich, sweet undertone to the dish. Additionally, when incorporating the garlic and ginger, finely mince them to ensure they distribute evenly throughout the chutney, infusing every bite with their aromatic essence.
Suggested Side Dishes
Alternative Ingredients
lamb chops - Substitute with beef ribs: Beef ribs offer a similar texture and richness, making them a good alternative for lamb chops.
vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium with a slightly different flavor profile that complements the spices well.
onion - Substitute with shallots: Shallots have a milder and sweeter taste, which can add a different but pleasant flavor to the dish.
tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not available, offering a similar taste and texture.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly less intense flavor.
ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it will have a slightly different taste and less pungency.
green chilies - Substitute with jalapeños: Jalapeños provide a similar level of heat and can be used as a substitute for green chilies.
turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.
cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute for cumin powder.
coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and aromatic flavor that can replace coriander powder in the recipe.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the lamb chops to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
- Transfer the Indian Chops Chutney to an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
- For short-term storage, place the container in the refrigerator. The chutney will stay fresh for up to 3-4 days.
- For longer storage, consider freezing. Divide the chops into meal-sized portions before freezing. This makes it easier to thaw only what you need.
- Use freezer-safe containers or heavy-duty freezer bags for freezing. Label each container with the date to keep track of its freshness.
- When ready to use, thaw the chutney in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
- Reheat the chops gently on the stovetop over low heat. Add a splash of water or broth to maintain moisture and prevent drying out.
- Garnish with fresh coriander leaves before serving to revive the dish's vibrant flavors.
How to Reheat Leftovers
Stovetop Method: Place the lamb chops and chutney in a skillet. Add a splash of water or broth to prevent drying out. Cover and heat over medium-low heat, stirring occasionally, until warmed through.
Oven Method: Preheat your oven to 350°F (175°C). Transfer the Indian Chops Chutney to an oven-safe dish. Cover with aluminum foil to retain moisture. Bake for about 20 minutes or until heated thoroughly.
Microwave Method: Place the chops and chutney in a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot.
Slow Cooker Method: Transfer the leftovers to a slow cooker. Set on low heat and cook for 1-2 hours, stirring occasionally, until the lamb chops are heated through.
Steam Method: Place the chops and chutney in a heatproof dish that fits into a steamer basket. Steam over simmering water for about 10-15 minutes, or until thoroughly heated.
Sous Vide Method: Seal the leftovers in a vacuum-sealed bag. Heat a pot of water to 140°F (60°C) and submerge the bag. Let it heat for about 30-45 minutes, ensuring the lamb chops are evenly warmed.
Best Tools for This Recipe
Pan: A large, deep pan is essential for browning the lamb chops and simmering them with the chutney ingredients.
Spatula: Use a spatula to stir the ingredients and ensure even cooking.
Knife: A sharp knife is necessary for finely chopping the onions, tomatoes, garlic, ginger, and green chilies.
Cutting board: A sturdy cutting board provides a safe surface for chopping all the vegetables and herbs.
Measuring spoons: Accurate measuring spoons help in adding the right amount of spices and oil.
Lid: A lid for the pan is needed to cover and simmer the lamb chops, ensuring they become tender.
Tongs: Tongs are useful for turning the lamb chops to ensure they are browned evenly on all sides.
Bowl: A bowl can be used to hold the chopped ingredients before they are added to the pan.
Grater: A grater can be used for mincing the ginger if you prefer not to chop it finely.
Serving dish: A serving dish is used to present the finished dish, garnished with fresh coriander leaves.
How to Save Time on This Recipe
Prep ingredients ahead: Chop onions, tomatoes, garlic, ginger, and green chilies in advance to save time during cooking.
Use a pressure cooker: Cook the lamb chops in a pressure cooker to reduce the simmering time significantly.
Pre-mix spices: Combine turmeric, cumin, and coriander powder in a small bowl before starting to cook.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Use a food processor: Mince garlic and ginger using a food processor to save time.

Indian Chops Chutney Recipe
Ingredients
Main Ingredients
- 500 g lamb chops
- 2 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 2 green chilies, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add onions and sauté until golden brown.
- Add garlic, ginger, and green chilies; sauté for a minute.
- Add tomatoes and cook until soft.
- Add turmeric, cumin, coriander powder, and salt; mix well.
- Add lamb chops and cook until browned on all sides.
- Cover and simmer for 20-25 minutes until chops are tender.
- Garnish with fresh coriander leaves.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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