This chutney, which complements the spiced boerewors sausages, makes this South African equivalent to the 'snag’ sandwich so more-ish. Substitute boerewors with your choice of spiced barbecued sausage for an equally delicious result. Store chutney in an airtight container in the fridge for up to 4 days and try it with other barbecued meats, too.

1¼ cups





Skill level

Average: 2.9 (14 votes)


  • 60 ml (¼ cup) olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 4 small tomatoes, finely chopped
  • 1 tbsp tomato paste
  • ½ tsp sugar
  • ¼ cup firmly packed coriander leaves, chopped, plus sprigs, to serve
  • barbecued sausages and bread rolls, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat oil in a frying pan over high heat. Cook onion and garlic for 2 minutes or until softened. Stir in tomatoes and cook for a further 3 minutes or until softened. Add tomato paste, sugar and ½ tsp salt.

Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until mixture thickens. Stir in coriander leaves, remove from heat and cool. Place sausages in bread rolls, spoon over tomato chutney and top with coriander sprigs to serve.


Photography by Christopher Ireland. 


As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.