Vetkoek with chutney mince

By Faeza
21 July 2016



¦ 45ml (3 tablespoons) oil

¦ 1 large onion, chopped

¦ 10ml (2 teaspoons)

crushed garlic

¦ 10ml (2 teaspoons)

minced ginger

¦ 1 red chillies, chopped

¦ 5ml (1 teaspoon)

ground cumin

¦ 750g minced beef

¦ 100g All Gold tomato paste

¦ 1 can (410g) KOO kidney beans,


¦ 1 can (410g) KOO corn, drained

¦ 45ml (3 tablespoons) Holbrooks

Worcestershire sauce

¦ 500ml (2 cups) beef stock

¦ 125ml (½ cup) Mrs Ball’s original/

lite chutney

¦ 30ml (2 tablespoons) chopped

fresh coriander

¦ 45ml (3 tablespoons) chopped

fresh parsley

¦ 12 vetkoek to serve


In a large pot, heat oil then sauté onion, garlic, chilli and ginger until tender.

Add the dry spices and sauté for a few minutes.

Add the mince and brown.

Then stir in the remaining ingredients (except for fresh herbs) and bring to boil.

Reduce heat and simmer for 45 minutes uncovered until mince is cooked and sauce is reduced.