Snip 13
Master Chef
Homemade Chakalaka
1/2 a cup of sunflower or light olive oil
1 large onion chopped
2 large red or green peppers (sweet peppers not chillies)
1 tsp bbq spice
1 tsp peri peri powder
1 tbsp of curry powder
6 large tomatoes grated or finely chopped
4 large carrots peeled and grated
1 cup of sliced greenbeans
1 tsp of aromat or sea salt
1/4 cup of white grape vinegar
Warm oil in a pot, add peppers, onions, bbq spice, peri peri spice and curry powder. Fry till onions and peppers are soft.
Add carrots, tomatoes and greenbeans and mix well.
Simmer gently for 15 mins. Stir often. Add aromat or salt and vinegar and simmer for 5 mins more.
Spoon into jars and boil in a water bath for 10 mins and refridgerate once cool.
Relish will last a few months in the fridge.
Could also be served as is without canning but use within 1 week.
Chakalaka Eggs
Whisk 6 large eggs well with a splash of milk and salt and pepper.
Melt a tbsp of butter in a large pan or use olive oil. Gently scramble eggs till almost set. Stir in half a cup of chakalaka and serve on warm toast.
1/2 a cup of sunflower or light olive oil
1 large onion chopped
2 large red or green peppers (sweet peppers not chillies)
1 tsp bbq spice
1 tsp peri peri powder
1 tbsp of curry powder
6 large tomatoes grated or finely chopped
4 large carrots peeled and grated
1 cup of sliced greenbeans
1 tsp of aromat or sea salt
1/4 cup of white grape vinegar
Warm oil in a pot, add peppers, onions, bbq spice, peri peri spice and curry powder. Fry till onions and peppers are soft.
Add carrots, tomatoes and greenbeans and mix well.
Simmer gently for 15 mins. Stir often. Add aromat or salt and vinegar and simmer for 5 mins more.
Spoon into jars and boil in a water bath for 10 mins and refridgerate once cool.
Relish will last a few months in the fridge.
Could also be served as is without canning but use within 1 week.
Chakalaka Eggs
Whisk 6 large eggs well with a splash of milk and salt and pepper.
Melt a tbsp of butter in a large pan or use olive oil. Gently scramble eggs till almost set. Stir in half a cup of chakalaka and serve on warm toast.
Last edited:
You can make it with or without the vinegar. I like a bit of a tang, makes it taste a bit like veggie atchar and it last longer in the fridge.
