Boerie with Spiced Pepper & Tomato Relish
Ingredients
- For the chutney:
- 2 Tbsp (30ml) olive oil
- 3 large onions, roughly diced
- 6 cloves garlic, sliced
- 1kg salad tomatoes, diced
- 500g rosa or cherry tomatoes, halved
- ¼ cup (60ml) water
- ¼ cup (60ml) white wine vinegar
- 1 cup (200g) sugar
- 1 cinnamon stick
- Pinch ground allspice
- 1 tsp (5ml) yellow mustard seeds
- 1 red pepper, roughly diced
- ½ punnet (15g) fresh coriander, chopped
- Salt and milled pepper
- 2 x 450g PnP country classic boerewors
- Vine tomatoes, to garnish
- Grilled red onion, to garnish
- Parsley, chopped, to garnish
Method
- Heat oil and sauté onions in olive oil for about 7–10 minutes.
- Add garlic and cook for 30 seconds.
- Add tomatoes, water, vinegar, sugar and spices.
- Simmer on low heat for 40–50 minutes, or until jammy, stirring regularly. Remove from heat and allow to cool.
- Char the red pepper, add to chutney along with the coriander. Season.
- Braai boerewors and vine tomatoes to your liking.
- Serve the wors with tomato chutney and braaied vine tomatoes and garnish with grilled red onion and parsley.
