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Boerie’ rolls with Chilli Peach Chutney

Boerie’ rolls with Chilli Peach Chutney


1 small red onion — sliced
2 tinned peaches — drained and chopped
2 tbsp Illovo brown sugar
1 tbsp lemon juice
1 tsp dried chilli flakes
pinch salt
1 box Fry's Big Fry Boerie
4 hot dog rolls
plant-based butter — optional, for spreading
2 cup red cabbage — spreaded, to serve
fresh coriander — to serve



Sauté the onion until softened.

Add the chopped peaches, sugar and lemon juice to a saucepan. Heat over medium-heat while stirring for 5–10 minutes.

Stir in the chilli flakes and a pinch of salt.

Simmer over low heat, stirring often, for 12–15 minutes, until the peaches are cooked down to a jammy consistency and most of the liquid has evaporated.

Cook the Big Fry Boeries over medium heat in a pan on the stove or on the braai.

Split the hot dog rolls and toast them in a dry pan.

Spread with plant-based butter, if using.

Place a handful of shredded cabbage in each roll, followed by a Big Fry Boerie, and topped with the chilli peach chutney and a few sprigs of coriander.

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