Sausage Chutney and Roti

Curry, Dinner
Beginner

This Top Chow Sausage Chutney and Roti recipe is a competition winner. Our versatile Braai Style Sausages are braised in a spiced tomato chutney loaded with cumin seeds, mustard seeds, curry leaves and fresh green chillies. Served with soft, homemade roti that comes together in minutes. Perfect for weeknight dinners or feeding a crowd.

Serves: 4–6

Prep Time: 25 minutes

Cooking Time: 35 minutes

Ingredients

Sausage Chutney

1 bag Fry’s Braai Style Sausages
1 Tbsp plant butter
4 Tbsp oil
1 white onion, sliced
½ tsp cumin seeds
½ tsp mustard seeds
2 dried chillies
1–2 tsp ginger & garlic paste
2 Tbsp mixed masala
1kg ripe jam tomatoes, grated
10–12 curry leaves
2 fresh green chillies, slit lengthways
¼ cup frozen peas
1–2 tsp salt
½ tsp sugar
1 Tbsp fresh coriander, chopped

Homemade Roti

2 cups cake flour
1 tsp salt
4 Tbsp plant butter
1 Tbsp oil
1 cup boiling water

Method

Cut the Fry’s Braai Style Sausages into bite-sized pieces. Heat the plant butter in a frying pan over medium heat and cook the sausage pieces until nicely browned. Set aside.
Heat the oil in a separate pan and fry the sliced onion until golden brown.
Add the cumin seeds, mustard seeds and dried chillies, then cook for about 1 minute until fragrant.
Stir in the ginger and garlic paste followed by the mixed masala.
Immediately add the grated tomatoes, then stir in the curry leaves, slit green chillies, frozen peas, salt and sugar.
Simmer for approximately 15 minutes, or until the chutney has thickened and the oil begins to rise to the surface.
Return the browned Fry’s Braai Style Sausages to the chutney and stir gently to coat them in the sauce.
Finish with the chopped fresh coriander.
To make the roti, combine the cake flour and salt in a large bowl.
Melt the plant butter (reserving about 1 tablespoon for cooking the roti) and mix it together with the oil into the flour.
Pour in the boiling water and mix with a fork until combined, then knead until a smooth dough forms.
Divide the dough into 8 equal portions. Roll each portion into a ball, flatten slightly, then dust with flour and roll into thin circles.
Heat a frying pan over medium heat and lightly brush with the reserved melted plant butter. Cook each roti until golden on both sides, brushing with extra butter if desired.
Serve the sausage chutney hot with freshly made roti.

How do you make homemade roti?

Combine cake flour, salt, melted plant butter and oil, add boiling water and mix to a dough. Divide into portions, roll thin and cook in a buttered pan until golden on both sides. This Top Chow recipe gives you a quick and foolproof roti method.

What are Fry’s Braai Style Sausages?

Fry’s Braai Style Sausages are plant-based sausages designed to deliver the smoky, satisfying flavour of braai sausages without any meat. They work especially well in saucy dishes like this Top Chow Sausage Chutney, absorbing the spiced tomato gravy beautifully.