Hot & Spicy Sausage Chutney

Curry, Dinner
Intermediate

Turn up the heat with this Top Chow Hot & Spicy Sausage Chutney. The recipe transforms our versatile Braai Sausages into a spice-loaded chutney with mushrooms, peppers, potatoes and a hit of Kashmiri chilli. Whole spices like cinnamon, cumin seeds and curry leaves build an aromatic base, before tomatoes and green chilies bring the heat. Serve with freshly made naan, fluffy basmati rice or roti.

Serves: 4–6

Prep Time: 25 minutes

Cooking Time: 40 minutes

Ingredients

Hot & Spicy Sausage Chutney

1 bag Fry’s Braai Sausages
4–5 large potatoes, peeled and diced
1 onion, sliced
2 punnets button mushrooms
3 peppers (red, green and yellow), sliced
3 Tbsp oil
1 Tbsp fresh thyme
6–8 ripe jam tomatoes, grated
6 green chillies, slit
2 tsp garlic and ginger paste
1½ Tbsp mutton masala
1½ Tbsp extra special chilli powder
½ tsp turmeric powder
1 tsp jeera (cumin) seeds
1 cinnamon stick
1 sprig curry leaves
1 handful fresh coriander, chopped
1 tsp sugar
Salt, to taste

Homemade Naan

1¼ cups self-raising flour
1 cup coconut yoghurt
1½ Tbsp plant butter, melted
½ tsp garlic salt or plain salt
2 Tbsp fresh coriander, finely chopped

Serving Suggestions

Freshly made naan
Basmati rice
Roti
Sambals
Extra freshly chopped chillies

Method

Boil the potatoes until soft but still firm. Drain and set aside.
Fry the mushrooms, peppers and Fry’s Braai Sausages separately. Remove each batch from the pan and set aside.
Heat the oil in a large pan. Add the cinnamon stick, jeera seeds, sliced onion and thyme. Sauté for about 5 minutes until fragrant and softened.
Add the green chillies, curry leaves and garlic and ginger paste. Sauté for a further 2 minutes.
Stir in the mutton masala, chilli powder, turmeric and salt. Mix well to coat the onions and spices evenly.
Add the grated tomatoes and sugar. Stir well and cook over medium heat for approximately 15 minutes until the tomatoes have broken down and the sauce has thickened.
Add the cooked potatoes, mushrooms, peppers and Fry’s Braai Sausages to the chutney. Mix gently to combine.
Finish with the chopped fresh coriander and stir through.
To make the naan, combine the self-raising flour, salt and coconut yoghurt in a bowl to form a soft dough.
Add an extra tablespoon of flour if needed, then lightly flour a work surface and divide the dough into 8 equal pieces.
Roll each piece into an oblong shape.
Heat a tawa or non-stick pan over low heat. Cook each naan for approximately 2 minutes per side until golden with slight crisping.
Brush with the melted plant butter and garnish with fresh coriander.
Serve the hot and spicy sausage chutney with freshly made naan, basmati rice or roti, along with sambals and extra chopped chillies.

What is a sausage chutney?

A sausage chutney is a dish where sausages are cooked in a rich, spiced tomato-based sauce with aromatics. This Top Chow version uses Fry’s Braai Sausages for a fully plant-based take on the classic.

Can I make naan bread at home without a tandoor?

Yes, homemade naan is simple. Mix self-raising flour with yoghurt and salt, roll into oblongs and cook in a hot pan for about 2 minutes per side. Brush with melted plant butter and garnish with fresh coriander.