Cheryl Bhrijlal's "2020 Who?" Bushveld Chutney Marinade

Cheryl Bhrijlal's "2020 Who?" Bushveld Chutney Marinade

A recipe inspired by the love of flavour commemorated braaing every day during December 2020. Compliments! 

Cheryl Bhrijlal's "2020 Who?" Bushveld Chutney Marinade
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Ingredients

  • 10 ml Bushveld Braai PERi-PERi Sauce
  • 8 units Tomatoes, peeled and grated
  • 1 units Onion Sliced
  • 2 g Curry leaves
  • 3 units Green Chillies slivered
  • 2 g Garlic Sliced
  • 2 g Tumeric
  • 2 g Chilli powder
  • 2 g Salt
  • 20 units Left Over Already Braaied Goodies such as chicken, meat and sausages or wors
  • 5 g Mixed Peppers Cut Chunky
  • 5 g Mushrooms chopped
  • 2 g Coriander
  • 5 ml Sunflower Oil
  • 2 units Garlic Bread

To serve

Serve this Traditional South African dish with Garlic Bread and Salads

Cheryl Bhrijlal's "2020 Who?" Bushveld Chutney Marinade

Cooking Instructions

1

To get started, heat oil in a pan. Add onion, chilli and garlic and fry until golden brown.

2

Add in Tumeric and chilli powder. Stir in grated tomatoes and curry leaf. Set aside to cook for 10 to 15mins.

3

Once the tomatoes have softened add salt and drop in the already Braaied Meat. Add peppers and mushrooms.

4

When just about cooked for an extra dash of flavour......... Pour in the Bushveld Braai Sauce. Garnish with Coriander and you are all set to show off.

Bushveld Braai PERi-PERi Sauce

Bushveld Braai PERi-PERi Sauce

You’ve fiddled with fire lighters. You’ve brandished your braai tongs. Now show off this sweet and smokey bushveld blend of garlic, herbs, spices and PERi-PERi (African Bird’s Eye Chilli). Because even South African braai masters need a saucy side-kick.

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