Boerewors (Farmer’s Sausage in Afrikaans) is the South African equivalent of bratwurst in Wisconsin, a ubiquitous comfort food usually barbequed.  Like bratwurst, it is a fresh sausage, in this case flavored with vinegar and coriander.  This recipe is for the relish to accompany the grilled boerewors and is adapted from Braai: The South African Barbecue Book.  It will make enough for about 10 servings.

2 Tbs. vegetable oil

1 onion, finely chopped

1 red pepper, finely chopped

1 tsp. Indian chili powder

2 cloves garlic, finely chopped

14 oz. can diced tomatoes

2 Tbs. tomato paste

2 Tbs. chutney

2 Tbs. balsamic vinegar

2 Tbs. sugar

1 tsp. salt

Heat the oil in a large saucepan, and sauté the onion and red pepper until the onion is translucent.  Add the chili powder and garlic and cook until fragrant, about a minute.  Add the remaining ingredients and mix well.  Simmer until the onion and red pepper are quite tender and the flavors are blended, about 30 minutes.  Test for seasoning and sweetness. Serve warm or at room temperature on the grilled boerewors.