SAUSAGE CHUTNEY

 

---

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

Method:

1. For this recipe I have used spicy mutton sausages. Other sausages may be substituted according to your preference.
2. 
3. Rinse sausages & place into a pan.
4. 
5. Pour in a little water.
6. 
7. Place the pan onto the stovetop on medium-high heat & allow to steam for about 10 minutes.
8. 
9. 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.
10. 
11. Allow to fry for 5 minutes on medium heat.
12. 
13. Thereafter, carefully turn them over & allow the other side to fry for about 2-3 minutes.
14. 
15. Keep turning them & allowing it to fry until they are cooked throughout.
16. 
17. Once the sausages are fully cooked, remove them from the heat & place onto a plate/board.
18. 
19. Cut the sausages into chunks – however big or small you prefer & set them aside until ready to use.
20. 
21. Peel & chop the onions.
22. 
23. Rinse & slit the green chilies.
24. 
25. Blend or grate the tomatoes.
26. 
27. To a pot on medium heat, pour in the vegetable oil, add in the onions, green chilies & thyme.
28. 
29. Mix & allow to sauté until the onions are translucent.
30. 
31. Add in the turmeric powder, red chili flakes, chili powder & the ginger & garlic paste.
32. 
33. Mix well & simmer for 30 seconds.
34. 
35. Add in the blended or grated tomatoes, salt to taste & the curry leaves.
36. 
37. Mix well. Cover with a lid & allow the tomatoes to cook for 10 minutes.
38. 
39. Once the tomatoes have cooked, notice how most of the liquid has evaporated. Add in the sugar.
40. 
41. Give it a stir & add in the chunks of sausages.
42. 
43. 
44. Mix & simmer for a further 5 minutes, this will allow for the flavours to infuse together.
45. 
46. Turn off the heat.
47. 
48. Garnish with dhania (coriander).
49. 
50. Serve with rice, bread or roti.
51.