Apple – Tomato – Pepper – Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g tomato (s)
- 2 red pepper (s)
- 3 apples
- 2 hot peppers
- 250 g onion (s)
- 125 ml vinegar, red wine vinegar or basalmico
- 200 g suar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon mustard, hotter
- 1 teaspoon paprika powder, (noble sweet)
- 1 pinch (s) clove powder
Print Recipe
Pin Recipe Instructions
- Heat tomatoes in water, quench and peel them. Clean and wash the peppers and chop into small cubes. Chop the onions into fine cubes. Peel and core the apples and cut into small cubes. Chop the peppers. Steam all ingredients in a large open saucepan over medium heat until there is very little liquid; stir frequently.
- At the same time, stir together sugar, salt, pepper, paprika and clove powder in a bowl. Finally add the mustard without stirring. If there is very little liquid left in the pot, add the ingredients from the bowl and bring to the boil for 10 minutes, stirring constantly. Pour hot into jars and close tightly.
- The chutney will keep for at least a year without refrigeration. Please keep in the refrigerator after opening.
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