1.Make tomato and chilli chutney. Place ingredients in a large saucepan; bring to the boil, stirring. Reduce heat; simmer, uncovered, stirring occasionally, 1 hour or until chutney thickens.
2.Meanwhile, cook steaks, kumara and parsnip, in batches, on a heated oiled barbecue grill plate (or grill or grill pan), until browned both sides and cooked as desired.
3.Serve lamb and vegetables with chutney.
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