Tomato and pepper chutney - very spicy!
Time
Preparation time: 45 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 15 min.
As the summer breaks out here today, I have created a new chutney for tonight: I think the tomato and paprika chutney goes very well with grilled meat or, well dosed, with pasta sauce. I like it hot, if you do not like it, do not take chili and less rose paprika and pepper. It is still tasty.
The preparation time is a total of 1 1/4 hour, all preparations included. The pure cooking time of at least 1/2 hour depends on how much the chutney is allowed to thicken.
ingredients
- 600 g of fully ripe tomatoes
- 250 g onions (red and white)
- 2 red peppers
- 1/8 L white wine vinegar (I prefer the melfort, with honey)
- 200 g of sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp mustard (medium hot)
- 1/2 teaspoon sweet pepper
- 1 tsp paprika sweet
- 1 tsp top ground cloves
- some fresh olive oil
- 2 stalks of rosemary
- 2 stems shrub basilica
- some basil flowers
- about 1/2 teaspoons of chilli flakes or more to taste
preparation
Cut the cleaned peppers into small pieces, cut the tomatoes crosswise, brew briefly in hot water and peel off the skin, cut small. Then the onions, also cut small. Add the vinegar and let it simmer until only a little liquid is left (ie with the lid open). It takes about 25 minutes or a little longer. Add the herbs chopped, then the ground cloves and finally the basil blossoms. The chilli flakes come in the last 5 minutes.
Distribute on carefully cleaned TwistOff glasses, turn off the lid and let stand upside down for 20 minutes. If the lid does not pop? everything is well preserved. Otherwise, please keep in the fridge, it will last a few weeks.
If the tomatoes are not really ripe, you can help with some tomato paste before simmering. For the optics you could also take yellow and green peppers, I prefer the taste of the reds.
Since I like to use everything from the tomatoes, I shredded the tomato skin with a little of the vinegar in The? M..x and then prepared everything else in it, on a small scale, 100 degrees and left-hand rotation! After all, it's supposed to be a chutney and not ketchup.
I have not photographed every single step because I did not really want to mention my cooking machine, once scolding enough.
Good luck cooking!
