Vegetable Chakalaka (South African Relish)

Ratings & Reviews

Reviews

• 
  CesarMx90

  I tryed this Vegetable Chakalaka recipe and it was delicioso! I like that it has a lot of vegtables and spices. I think it would be good with some tacos or enchiladas, wich I love. The only thing I dont like is that it has no meat, but I guess thats okay. I had to make some changes becuz I have gluten intolerance, so I used gluten free curry powder. It was easy to make and the flavor was nice. I would make it again! Maybe next time I add some chicken or beef to make it more like a mexican dish. Overall, I like this recipe and I think you should try it too!

• 
  JaviM91

  This Vegetable Chakalaka recipe is a solid 3 stars from me. As a meat-lover, I was a bit skeptical about a relish without any meat, but I have to admit, the combination of veggies and spices was interesting. The curry powder gave it a nice kick, which I enjoyed. However, I felt like it was missing a bit of depth and heat, you know, something to make me go 'wow'. Maybe adding some spicy sausage or chorizo would take it to the next level? I can see this being a great side dish for a BBQ or a game day gathering, but on its own, it's a bit too mild for my taste. I'd probably make it again, but with some tweaks to suit my carnivorous cravings.

• 
  MehmetOz

  Dear friends, I must say that this Vegetable Chakalaka recipe, while not a traditional Turkish dish, has some interesting flavors. The combination of vegetables and spices reminds me of our beloved Turkish stews, but it lacks the rich flavors of sumac and pomegranate molasses that we often use in our cuisine. The instructions are clear and easy to follow, making it a great option for those who enjoy experimenting with new recipes. However, I must admit that I would have liked a bit more sweetness in the relish, perhaps a hint of honey or sugar to balance out the acidity of the tomatoes. Overall, it's a nice side dish, but I wouldn't say it's a must-try for those who crave authentic Turkish flavors. Still, I appreciate the effort to share this South African relish with us, and I'm sure it will be enjoyed by many who appreciate a good vegetable dish.

• 
  CaspianB

  A decent side dish, I'll give it that. This Vegetable Chakalaka recipe has potential, but it's a bit too... tame for my taste. I mean, it's a South African relish, not a Greek salad. Don't get me wrong, the flavors are there - the curry powder adds a nice warmth, and the tomatoes provide a tangy base. But, as a self-proclaimed foodie who's had his fair share of Mediterranean and grilled meats, I was expecting a bit more... oomph. Perhaps a dash of cumin or a pinch of paprika to give it that extra kick? The instructions are straightforward, though I do appreciate the author's tongue-in-cheek tone - 'a couple of tablespoons of oil' is code for 'don't be stingy, now'. Overall, it's a solid 4 stars. I'd make it again, but only if I'm in the mood for something a bit more... bland. Just kidding, I'd tweak it to make it my own. The possibilities are endless, after all.

• 
  NaliK92

  I must commend the creator of this Vegetable Chakalaka recipe for its delightful blend of flavors and textures. As a Hindu vegetarian, I appreciate the absence of eggs and meat in this dish. However, I would like to suggest a minor modification to make it more suitable for my lactose intolerant dietary requirements. The recipe does not include any dairy products, which is a relief. The use of curry powder and tomato paste gives the relish a rich and tangy flavor profile, reminiscent of some traditional Indian chutneys. I particularly enjoyed the step-by-step instructions, which were clear and easy to follow. My only suggestion would be to consider adding some Indian spices, such as cumin or coriander, to give the dish an extra layer of flavor. Overall, I would highly recommend this recipe to anyone looking for a tasty and easy-to-make vegetarian relish. Dhanyavad (thank you) to the creator for sharing this recipe!

• 
  NalaniNordic

  I approached this Vegetable Chakalaka with curiosity, like a polar bear sniffing the Arctic air. The mix of vegetables and spices was a promising start, but I felt like a sailor lost at sea - it didn't quite reach the shores of my heart. The flavors were pleasant, but not bold enough to resonate with my love for Inuit cuisine's rugged simplicity. As I navigated the recipe, I wished for a hint of smoky seal oil or the sweetness of kiviak's fermentation. Still, it was a satisfying side dish, like a warm ember on a cold winter's night. I'd try it again, perhaps with a tweak or two to suit my taste buds' wanderlust.

• 
  AkiraM90

  This Vegetable Chakalaka recipe, while not directly aligned with my pescatarian dietary preferences, presents an intriguing option for a side dish that could complement seafood or sushi. The inclusion of a variety of vegetables and spices, particularly the curry powder, suggests a flavorful and potentially complex profile. I appreciate the straightforward preparation and cooking process, which aligns well with my appreciation for efficiency. However, I must note that the recipe does not explicitly address gluten intolerance, which is a critical consideration for me. Assuming the ingredients used are gluten-free, this relish could serve as a delightful accompaniment to a gluten-free meal. The detailed instructions and estimated preparation and cooking times are commendable, reflecting a thoughtful approach to recipe presentation. Overall, I find this recipe to be a promising option, provided that gluten-free ingredients are utilized.

• 
  BarneyToth

  I gotta say, this Vegetable Chakalaka recipe is a real treat! Reminds me of the hearty stews my grandma used to make back in the village. The mix of veggies and spices is just right, not too fancy, but full of flavor. I love that it's easy to make and can be served with just about anything. I had it with some crusty bread and a glass of local wine - perfect! The only thing that would make it better is if it had a bit more kick, but that's just my personal taste. All in all, a solid 4 stars from me. Would make it again for sure!

• 
  AxelV88

  A solid, flavorful relish that's perfect for adding a bit of excitement to your meals. As a meat lover, I appreciate that it's a great accompaniment to grilled meats or as a topping for a hearty Dutch-inspired dish like stamppot. The use of curry powder adds a nice warmth to the relish without overpowering the other flavors. My only criticism is that I'd love to see some meat added to the recipe to give it a bit more heft - perhaps some diced sausage or bacon would take it to the next level. That being said, the gluten-free ingredient list is a big plus for me, and I appreciate that it's easy to make in under an hour. Overall, a tasty and versatile relish that's worth adding to your repertoire.

• 
  leilou1985

  As I savored the Vegetable Chakalaka, I was reminded of the rich flavors that unite us across cultures. This South African relish, with its medley of tender vegetables and aromatic spices, resonated deeply with my love for traditional Egyptian dishes like koshari and falafel. The harmony of onion, garlic, bell pepper, and carrot, simmered in a tangy tomato sauce, was nothing short of poetic. The curry powder added a warm, comforting depth that I thoroughly enjoyed. While it may not be a staple in my native cuisine, I appreciate the beauty of cultural exchange through food. The only reason I wouldn't give it a perfect score is that I would have liked a bit more complexity in the spice blend, perhaps a hint of cumin or coriander to make it truly unforgettable. Nonetheless, this relish is a delightful addition to any meal and I would certainly serve it alongside my favorite falafel or shawarma.

• 
  AkiraM92

  I was pleasantly surprised by this Vegetable Chakalaka recipe. As a Japanese person, I appreciate simple, flavorful dishes like this South African relish. The combination of vegetables and spices reminds me of some of the savory sauces we use in Japanese cooking. Although it's not a traditional Japanese dish, I enjoyed the ease of preparation and the flexibility to serve it as a side or topping. I did substitute some ingredients to accommodate my dietary restrictions, but overall, I found the recipe to be adaptable and delicious. I'd definitely make it again, maybe with some udon noodles or as a topping for grilled meats.