- 3 tbsp sunflower oil
- 1 onion finely chopped
- 1 green pepper finely chopped
- 0.5 tbsp Robertsons Steak and Chops Spice
- 4 tomatoes finely chopped
- 1 cup hot water
- 1 tsp brown sugar
- 1 tbsp tomato paste
- 400 g Boerewors Sausage
Serving Size 2
Amount per serving
Heat 2 tablespoons of oil in a pot over medium/high heat, add onion and green pepper and fry until soft or golden brown in colour, add Robertsons Steak & Chops Spice and continue frying for 15 seconds.
Add chopped tomatoes, sugar, tomato paste and cook on medium heat until the sauce is thick.
Add water and simmer for 10 minutes on low heat, stirring occasionally.
In the meantime, remove wors meat from the casing and take a dollop of boerie meat and roll into small golf ball sized shapes. In a pan heat 1 tbsp sunflower oil and fry the meatballs over high heat, until they gain colour.
Transfer the boerie meatballs into your chutney and gently simmer on medium heat for 15 minutes.