Submitted by Alicia Huxtable
Chutney Chops
Serving: 4
Ingredients
- 8 lamb chops
- 1/2 cup water
- 3 tsp curry powder
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 1/2 cup fruit chutney
- 1 tsp dry mustard
Instructions
- Place lamb chops in your slow cooker.
- Combine all other ingredients and pour over the chops.
- Cook on LOW for 6 hours
Tried this recipe?Scroll Down To Share What You Think
Lots of flavour, reminds me of my grandmother’s cooking 🙂
Finally got around to making this dish and I was not disappointed. It tastes amazing. Next time I will double the meat but triple the sauce because it is just so good.
Fab, easy recipe. Used a decent brand chutney and it made a lovey sauce/gravy. Served with new spuds and steamed veg.
Subtly spicy & sweet. Very tasty! Used lamb loin chops almost licking my plate for the sauce.
Are you using loin or forequarter chops?
I’d use whichever your prefer 🙂
Would pork chops be ok to use instead of Lamb?
I would 🙂 I often swap meats x
I wish I could give this more stars because its just that good!
So easy, ingredients that I always have in the pantry, and so delicious.
Absolute winner!
Can you give an example of a fruit chutney that goes in nicely? Thanks!
I love the Rosella brand 🙂 Aldi do a Colway brand fruit chutney too 🙂
Finally tried the chutney chops. Used Rosella chutney as suggested and keens curry powder and keens mustard powder. Followed the recipe except used pork loin chops instead. The sauce was absolutely amazing, and was definitely a keeper recipe for Me. Very easy recipe and full of flavour. Thankyou?
Does this end up tasting much like curry? 3 tsp seems like a lot.
What size slow cooker is this done in please
I believe it would be in a standard 6L Kay 🙂
May seem like a silly question but can you use diced lamb instead of chops?
You sure could 🙂
just a quick question, if I use 1kg-1.5kg diced meat would the sauce ingredients need to be doubled?
NO that would be fine Rebecca as is 🙂
5 star rating. I used about 1.2kg diced pork fillet and served with mash and mixed vegetables. I also thickened the very nice sauce with a cornflour slurry. Cooking time was about 3-4hrs on low, given the smaller bits of meat. Would definitely make again.
Fantastic flavour and very easy to make, I made it with whole lamb chops. The leftovers I put the “gravy” in a dish and then I diced up the chops, combined it with the gravy and served over rice. Even more delicious the next day if that’s possible, bowls wiped clean ………..