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Layne’s Finger Licking Chops Chutney

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Steam chops for 30 mins in a little water with 1 tsp ginger and garlic paste and 1/2 tsp garlic powder.
Strain water once done and set aside, then marinate with 2 tsp Kashmiri mix masala and 1 tsp paprika for one hour.
Then quick fry the chops in a little hot oil, remove from heat and set aside.
1 onion pureed
5 tomatoes pureed
1 tbs tomato paste
Few chillies
Curry leaves
1 tsp dhania and geera powder
1 tsp ginger and garlic paste
Salt to taste
2 tsp Kashmiri mix masala
1 tsp paprika

Braise onion in hot oil, can use the one you fried the chops in, just strain the masala out
Add chillies and fry
Add ginger and garlic paste and mix
Add the Kashmiri and paprika and fry +-2 mins
Add tomatoes and paste and curry leaves and stir in
Add chops and cook on low heat, add salt while cooking, once done chops will be soft and chutney will be thick and oily.
I used an Amc pot to cook this, once cooked remove from the pot and put in a casserole dish, cause the Amc pot retains heat and will dry up the chutney.
Garnish with fresh coriander. It goes well with fresh white bread or rice.

Prepared, tried and tested by: Layne Ram

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