Ingredients

• 15 ml (1 Tbsp) sunflower oil
• 1 medium red onion, finely chopped
• 1 red chilli, deseeded & finely diced 
• 1 garlic clove, crushed
• 2 x 400g can Rhodes Quality Tomato Chopped & Peeled
• 125 ml (½ cup) brown sugar
• 65 ml (¼ cup) red wine vinegar
• 15 ml (1 tbsp) balsamic vinegar
• 8 lamb braai chops

Method

1. Heat the oil in a medium frying pan.
2. Add the onion and cook until softened.
3. Add the chilli and garlic and fry for a few minutes more.
4. Add the Rhodes Quality Tomato Chopped & Peeled, brown sugar and vinegars and stir well.
5. Bring to the boil and then reduce the heat to a low simmer.
6. Simmer for about 30 minutes or until the chutney reduces and thickens.
7. Season well to taste and cool slightly.
8. Place the lamb chops in a deep roasting pan.
9. Pour over the warm chutney and leave to marinade for 2 hours.
10. Remove the lamb chops from the chutney and braai to liking.
11. Baste with the chutney during cooking.
12. Serve with roast potatoes or braai salads.

Servings

Serves 4

Cooking Times

Prep Time:  30 minutes  Cooking Times:  40 minutes plus marinading time