Home » Bovril Recipes » Smokey Bovril and Tomato Chutney on Braaibroodjie

Smokey Bovril and Tomato Chutney on Braaibroodjie

Makes: ± 1 kg Chutney Cooking: Simmering
Preparation Time: 1 hour 40 minutes Cooking Time: 1 Hour 10 minutes

Ingredients

7	ml	Coriander seeds (1½ tsp)
7	ml	Black mustard (1½ tsp)
1	kg	Tomatoes, chopped
3		Red onion, sliced
6		Garlic cloves, chopped
20	g	Ginger root, peeled and grated
175	g	Brown sugar
150	ml	Red wine vinegar
45	ml	Smoked paprika
7	ml	Salt (1½ tsp)
5	ml	Chilli flakes (1 tsp)
30 - 45	ml	Bovril (2 - 3 Tbsp)

8		White bread, slices
		Butter, to spread
		Smokey Bovril and Tomato Chutney, to spread
200	g	Cripsy bacon, chopped (1 packet)
115	g	Cheddar cheese, grated (± 1 Cup)
		Black pepper, to taste

Heat a dry frying pan over medium heat. Add the coriander and black mustard seeds and toast until fragrant and begin to pop. Remove from the heat, lightly crush, and set aside.
In a large saucepan, combine the tomatoes, onion, garlic, ginger, sugar, red wine vinegar, smoked paprika, salt and chilli flakes. Cover with a lid and bring to the boil. Once boiling, reduce to a gentle simmer and remove the lid. Simmer for 50 minutes to 1 hour, or until the vegetables are completely soft. Stir in the Bovril until fully incorporated.
Remove from the heat and blend to a chunky purée. Adjust seasoning if needed. Return to the heat and simmer for a further 15 minutes, until most of the excess liquid has cooked off. Allow to cool and set aside.
Lightly butter the outside of each slice of bread and lay them buttered side down. On 4 slices, spread a generous layer of the Smokey Bovril and Tomato Chutney. Add the bacon and top with cheese.
Place the remaining slices of bread on top, buttered side facing outwards. Press gently so the fillings hold together.
Place the broodjies in a braai grid or under a hot grill over medium – high heat. Cook, turning often, until the bread is crisp and golden and the cheese has melted, about 8 – 10 minutes. Slice as desired and serve warm.