Marinate the chops with all of the spices, except for the jeera and fennel seeds.
Add the oil to a large skillet and fry the chops on both sides until browned. I did this in two batches. Keep aside until needed.
In the same oil, fry onion and seeds. Add in the ginger and garlic. Sauté for a few seconds.
Add in the tomatoes, tomato paste, salt, and sugar. Stir this and allow the tomatoes to cook until the oil floats to the surface, then chutney is cooked.
Add in the fried chops and coriander.
Simmer together for 10 minutes.
Garnish with more coriander.
Serve piping hot with extra chillies (optional), bread or rotis.
