Vetkoek Lollipops

with Spicy Boerewors



  • Tomato chutney relish:
  • 2 tsps oil
  • ½ cup onion, finely chopped
  • 1 tsp garlic, crushed
  • 2 tsps All Gold Tomato Paste
  • 1 can (410g) chopped peeled tomatoes
  • 2 tsps red wine vinegar or balsamic vinegar
  • 1 tsp finely chopped fresh thyme
  • ½ cup Mrs Ball's Chilli Chutney
  • Salt & pepper to season
  • Boerewors vetkoek:
  • 12 to 15 thin pieces of boerewors (each about 7cm long)
  • 12 to 15 skewers
  • ½ cup Mrs Ball's Original Chutney
  • 1 cup mozzarella/cheddar cheese
  • Bread/vetkoek dough
  • Oil for deep frying


1. Tomato chutney relish: Heat the oil and fry the onion and garlic until soft, add the rest of the ingredients and bring to the boil. Stir and reduce heat. Allow to simmer until sauce is thickened. Adjust seasoning. Can be blended for a smooth sauce, but chunky is also good. 2. Heat oil to approx 170°C in a deep pot or chip fryer. 3. Put a piece of boerewors on the end of each skewer stick. Heat a little oil in a frying pan and fry the boerewors on high heat to brown all over. Dry them on kitchen towel. 4. Divide the dough into 12 to 15 equal pieces. Flatten a piece of dough in the palm of your hand, add half a tsp chutney and a pinch of grated cheese. Top with the boerewors skewer and wrap the dough around it. Squeeze it shut and roll in your hand until smooth. Repeat with the rest. 5. Fry the lollipops in the hot oil for between five to seven minutes or until golden brown and crisp. Drain on kitchen towel. 6. Serve with the relish for dipping. Best served warm/hot.