This Indian Recipe Serves 2-4
This sausage chutney recipe was from my beloved grandma.
This dish is most recognized in South Africa in Indian homes. This is a brilliant, simple dish that will make family meals a breeze!
If the spiciness is not for you, then just adjust the recipe by lessening the amount of chilies & chili powder used. Also note that I have used a red chili powder as this gives great colour to the meal. Any other brownish coloured chili powder will result in a curry appearance rather than a chutney.
This meal is also most commonly prepared for hangovers. Early morning spicy sausage chutney after a hectic night is the best cure for any hangover!
Sausage Chutney Ingredients:
- 6-8 sausages of your choice (I have used spicy mutton sausages)
- ½ onion
- 4 green chilies (according to heat level)
- 2 sprigs thyme
- 4 tomatoes
- 1 sprig curry leaves (optional)
- ¼ teaspoon turmeric powder
- 1 teaspoon ginger & garlic paste
- 2 tablespoons vegetable oil
- 1 tablespoon red chili flakes
- 1 heaped tablespoon chili powder
- salt to taste
- 1 teaspoon sugar
- dhania (coriander) for garnishing
- For this recipe I have used spicy mutton sausages. Other sausages may be substituted according to your preference.
- Rinse sausages & place into a pan.
- Pour in a little water.
- Place the pan onto the stovetop on medium-high heat & allow to steam for about 10 minutes.
- Once the water has evaporated in the pan, keep an eye on the sausages & leave it on the pan to fry. Do not add any oil as the sausages will fry in it’s own fat & oils.
- Allow to fry for 5 minutes on medium heat.
- Thereafter, carefully turn them over & allow the other side to fry for about 2-3 minutes.
- Keep turning them & allowing it to fry until they are cooked throughout.
- Once the sausages are fully cooked, remove them from the heat & place onto a plate/board.
- Cut the sausages into chunks – however big or small you prefer & set them aside until ready to use.
- Peel & chop the onions.
- Rinse & slit the green chilies.
- Blend or grate the tomatoes.
- To a pot on medium heat, pour in the vegetable oil, add in the onions, green chilies & thyme.
- Mix & allow to sauté until the onions are translucent.
- Add in the turmeric powder, red chili flakes, chili powder & the ginger & garlic paste.
- Mix well & simmer for 30 seconds.
- Add in the blended or grated tomatoes, salt to taste & the curry leaves.
- Mix well. Cover with a lid & allow the tomatoes to cook for 10 minutes.
- Once the tomatoes have cooked, notice how most of the liquid has evaporated. Add in the sugar.
- Give it a stir & add in the chunks of sausages.
- Mix & simmer for a further 5 minutes, this will allow for the flavours to infuse together.
- Turn off the heat.
- Garnish with dhania (coriander).
- Serve with rice, bread or roti.