Braai Relish

Serves 8 - 10

15 ml (1 T) vegetable oil
2 large onions, finely chopped
30 ml (2 T) fresh garlic, chopped
30 ml (2 T) fresh ginger, grated
3 red chilies, chopped (remove seeds for a less spicy version) 
15 m (1 T) fresh thyme leaves
10 ml (2 t) curry powder
5 ml (1 t) turmeric powder
10 ml (2 t) paprika
45 ml (3 T) Huletts SunSweet Brown Sugar
1 red pepper, diced
5 medium carrots, grated
400 g (4 cups) cabbage, shredded
410 g (1 tin) chopped tomatoes
30 ml (2 T) white wine vinegar
80 ml (⅓ cup) water
salt and black pepper
  1. Place the oil in a medium size saucepan over medium to low heat.
  2. Add the onions and sauté until soft and translucent.
  3. Increase the heat slightly and add the garlic, ginger, chillies and thyme and cook for a further two minutes while stirring.
  4. Reduce the heat to low and add the curry powder, turmeric powder, paprika and Huletts SunSweet Brown Sugar while stirring, cook for a minute or two until the onion mixture is mixed in.
  5. Add the red pepper, carrots and cabbage while stirring and cook for a further minute or two.
  6. Lastly add the tomatoes, vinegar and water. Mix well and cover the saucepan with a lid and leave to simmer for 20 - 30 minutes while stirring occasionally, until soft.
  7. Season well with salt and black pepper.
  8. Serve warm with braai meats and pap.