Chakalaka (Spicy Vegetable Relish)

south africa african vegetarian cabbage tomato onion ginger coriander side

Hawa Hassan

Unknown!

Source

Ingredients

2 tablespoons canola oil

1 small yellow onion, finely diced

2 garlic cloves, minced

1 Jalapeño, stemmed and minced

1 tablespoon minced ginger

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon kosher salt, plus more as needed

1 small red bell pepper, stemmed, seeded, and finely diced

1 small yellow bell pepper, stemmed, seeded, and finely diced

3 large carrots, coarsely grated

½ small green cabbage, finely chopped (about 3 cups)

One 28-ounce can crushed tomatoes

2 tablespoons white vinegar or freshly squeezed lemon juice

Method

Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.