Lamb Chutney [Gluten free, Grains free, Sugar free]
The excess from the Slow Roasted Lamb I made the other day, after enjoying it with roasted sweet potato salad, with a home made mint sauce, as well as in a green salad, found itself in a mildly (or hotly) spiced meal that was was well looked forward to after enjoying it in its’ original form. Perfect for the cooler evenings, and in keeping with the manner that I enjoy my food, this typical Durban tomato chutney added spicy balance to my meal plans.
While I used a combination of fresh pureed ripe tomatoes and a bit of canned plum sugar free tomato, the taste factor of this tomato chutney is dependent on the ripeness of the tomato. Tomato chutney featured prominently in my growing up days and I can confidently add, in the homes of many South African’s of Indian descent too. An at least once a week make in our home, with many additions, like egg, lamb chops, lamb kebabs (home made spicy meatballs), or simply on its’ own, made this an easy and popular meal choice as an accompaniment to the must have dhall (spiced lentil soup) and rice.
Similarly, I enjoy cooking it maybe once, sometimes twice a week too – it provides a tasty partner to meat protein and veggies. I turn up the pungency with green chilli as the preference dictates.
To remove the acidic or sour taste that some tomato presents, growing up, our elders would add a teaspoon or so of granulated refined sugar. For a sweeter chutney, if so pre-soak small dried or medjool date with sufficient water to cover, puree and add to the pureed tomato. This is not needed if ripe jam or plum tomatoes are used.
The ratios used in this recipe may be decreased or increased as you prefer and the chilli powder or masala used, omitted – however, this detracts from the authentic taste of a typical tomato chutney 🙂
This combination is an immensely palate pleasing way to use up left over Sunday lamb roast and an anytime meat protein meal option – it’s practical and easy cooking 🙂
2 cups cooked and diced or sliced lamb roast
1-2 tblsp extra virgin olive oil OR 1 tblsp ghee
1 large onion, finely sliced or grated
2 cloves fresh garlic, thinly sliced
1-2 green chilli’s or 1 dry red chilli (chopped)
1 bay leaf
a few sprigs free curry leaves (Optional)
5-6 ripe, large tomatoes, grated or pureed in a blender
½ teaspoon chilli powder or masala
Himalayan or Sea salt to taste
Fresh coriander leaves to garnish
Optional: ¼ tsp coriander powder + ¼ tsp cumin powder if using chilli powder only.
Optional: 1 dried medjool date, soaked in water, removed after softening, and finely pureed
Optional: ¼ cup canned plum tomato (sugar free)
- Using a medium-sized non stick pot, on medium stove top heat, add the fat of choice, once the oil is hot, add in the sliced onions, bay leaf, curry leaves, garlic, and chillies.
- Allow the mixture to saute until the onions are soft and translucent.
- Add in the spice powder(s) and stir well to combine the mixture.
- Stir in the grated / pureed tomato, and pureed date, if using
- Season with Himalayan / sea salt and if preferred, freshly milled black pepper.
- Allow the tomatoes to cook for about 10 minutes until the tomatoes are reduce and a thick gravy or sauce develops.
- Add in the roast lamb, turn down the stove top heat to low, and simmer for 5 minutes, stirring once, until the lamb and the tomato chutney are well combined and the flavours combined.
- Garnish with freshly chopped coriander and serve as desired.