Chakalaka is a vibrant South African relish made from onions, tomatoes, peppers, carrots, and a blend of curry spices. It strikes a bold balance between sweet, spicy, and tangy, with a slight crunch from the vegetables. This article breaks down its signature flavor and shows you how to make your own at home.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and grated (about 1 cup / 120 g)
- 1 to 2 fresh chili peppers (like jalapeño or bird’s eye), minced (adjust to taste)
- 1 can (14 oz / 400 g) diced tomatoes, with juices
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (8 g) curry powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (5 g) sugar
- Salt and black pepper to taste
- 1 cup (150 g) frozen peas (optional)
- Fresh cilantro (coriander) for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the green and red bell peppers, grated carrots, and fresh chili. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced tomatoes with their juices and the tomato paste. Stir to combine.
- Add the curry powder, cumin, smoked paprika, sugar, and a pinch of salt and pepper. Stir well.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender but still retain a slight crunch.
- If using frozen peas, add them in the last 5 minutes of cooking and stir through.
- Taste and adjust seasoning with more salt, pepper, or chili if desired. Garnish with fresh cilantro before serving if you like.
Tips
- Heat control: For a milder chakalaka, remove the seeds and membranes from the chili peppers. For extra heat, keep them or add a pinch of cayenne pepper.
- Curry powder matters: Use a good-quality mild or medium curry powder. If you only have hot curry powder, reduce the amount to 2 teaspoons to avoid overpowering the dish.
- Don’t overcook: The vegetables should remain slightly crunchy. Overcooking turns the relish mushy and dulls the fresh flavors.
- Make it ahead: Chakalaka actually tastes better the next day as the flavors meld. Store it in the fridge and reheat gently.
Serving Suggestions
Chakalaka is incredibly versatile. It’s a classic side dish for braai (South African barbecue) and pairs beautifully with grilled meats, sausages, or chicken. It also works well as a topping for rice, quinoa, or mashed potatoes. For a hearty meal, serve it alongside pap (a South African maize porridge) or as a filling in a bunny chow (hollowed-out bread loaf).
Variations
- Bean chakalaka: Add a can of drained and rinsed kidney beans or black-eyed peas along with the tomatoes for extra protein and heartiness.
- Spicy chakalaka: Increase the fresh chili or add a few dashes of hot sauce to turn up the heat.
- Smoky chakalaka: Use fire-roasted canned tomatoes and add a teaspoon of liquid smoke for a deeper, smokier flavor.
- Cabbage chakalaka: Finely shred a cup of cabbage and add it with the peppers for extra bulk and a slightly different texture.
Storage and Reheating
Store leftover chakalaka in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if it looks dry. You can also freeze chakalaka for up to 3 months. Thaw overnight in the fridge and reheat as usual.
Frequently Asked Questions
Is chakalaka always spicy? No, the heat level varies. Traditional versions often have a kick, but you can easily make it mild by omitting the chili peppers or using a mild curry powder. The sweetness from carrots and sugar balances the spice.
Can I use fresh tomatoes instead of canned? Yes, you can substitute 2 cups (about 350 g) of chopped fresh tomatoes. Simmer a little longer to allow the excess liquid to evaporate and the sauce to thicken.
What does chakalaka taste like? It’s a complex mix of sweet (from carrots and sugar), tangy (from tomatoes), and spicy (from curry and chili). The vegetables remain crunchy, providing a fresh, crisp contrast to the rich, spiced sauce.
Is chakalaka served hot or cold? It’s typically served at room temperature or slightly warm, especially as a side dish. Cold chakalaka is also delicious and works well as a sandwich spread or a topping for salads.
Can I make chakalaka ahead of time? Absolutely. In fact, letting it sit overnight in the fridge allows the flavors to develop and meld together. Just reheat gently before serving.
What goes well with chakalaka? It’s a natural side for grilled meats, especially boerewors (South African sausage). It also pairs well with roasted chicken, fish, rice, or simply with crusty bread for a light meal.
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