Chakalaka (South African Vegetable Relish)

By Yewande Komolafe · cooking.nytimes.com

35 minYield: 7 cups

A chunky South African relish of tomatoes, peppers and carrots simmered with garlic, chile and garam masala.

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½ cup vegetable oil	Cook onion in oil until softened	Add garlic, ginger, chiles, spices	Add tomatoes, peppers, lime, simmer	Add carrots, cook 12-15 min	Stir in beans, warm through
1 large red onion, peeled and chopped small
3 garlic cloves, peeled and grated
1 (1-inch) piece ginger, grated
2 to 3 green bird's-eye chiles, stemmed and halved
1 teaspoon garam masala, homemade or store-bought
1 teaspoon fine sea salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
3 large beefsteak tomatoes, chopped (about 3½ cups)
2 large bell peppers, any color, stem and core removed, chopped (2½ cups)
Juice of 1 lime
2 large carrots, trimmed and grated on a box grater, about 3 cups
1 (15½-ounce) can pinto beans, drained and rinsed (optional)

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