Chakalaka is a traditional South African condiment usually served with stews and pap and it has been a staple for generations of South Africans. This spicy side dish (or condiment depending on who you ask) is bursting with flavours and is virtually a requirement when attending a braai in South Africa.
The fragrant mixture of onions, peppers, carrots, chili, and curry come together well to create a bold and amazing flavour experience. Chakalaka can be served hot or cold, depending on whether you are using it as a relish or a more integral part of the meal and you can use it on just about anything. This homemade chakalaka offers up a rainbow of possibilities and is a welcome addition to almost any meal.
Ingredients
- 1 Tbsp olive oil
- 1 small onion
- 1 small red chilli, deseeded & chopped
- 2 garlic cloves, finely diced
- 1 Tbsp mild curry powder
- 1 tsp turmeric
- ½ tsp smoked paprika
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 4 carrots, peeled and grated
- 400g can chopped tomatoes
- 2 Tbsp tomato paste
- 1 tsp Mrs Balls chutney
- Salt and pepper to taste
Instructions:
- In a food processor or blender add the tomatoes and blend till smooth.
- In a large pan heat the olive oil and saute the onions, garlic, peppers and chili until soft.
- Add the turmeric, paprika and curry powder and stir to combine.
- Add in the carrots and tomato paste and stir the mixture until well combined.
- Cook for a few minutes while stirring occasionally.
- Add the tomatoes, and cook on a low heat until the vegetables are cooked and the sauce is slightly thickened, +/- 5 to 10 minutes.
- Taste and season with salt and pepper.
- Can be served hot or cold. Store your homemade chakalaka in the fridge in an airtight container for 1 week.
