Fruity and Spicy Tomato Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.7 kg tomato (s)
- 2 onions)
- 4 clove (s) garlic
- 1 small zucchini
- 1 apple
- 1 nectarine (s) or peach
- 1 piece (s) ginger, the size a thumb
- 2 tablespoon olive oil
- 100 g suar, brown
- 110 ml red wine vinegar
- 50 ml balsamic vinegar, dark
- 2 chilli pepper (s) or hot chili peppers
- 7 tablespoon tomato paste
- 1 tablespoon paprika powder, mild
- 1 teaspoon paprika powder, hot
- 1 tablespoon mustard, hot
- 1 tablespoon stock, grained
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic and fry in olive oil in a large pan. Peel and core the apple and cut into cubes. Add to the onions and fry for a few minutes. Cut the zucchini and the peeled nectarine or peach into cubes and fry them in the pan for a few minutes. Add the sugar and let it caramelize. Deglaze with red wine and balsamic vinegar.
- Remove the stalk from the tomatoes, cut in half, remove the seeds with a spoon and cut into cubes. Peel and dice the ginger and add to the pan with the tomatoes. The
- Halve the peppers, remove the seeds, cut into fine strips and add to the pan.
- Now simmer the whole thing without the lid on a medium heat until most of the liquid has evaporated. That took me about 40 minutes; it varies depending on the water content of the tomatoes. Stir it from time to time so that it doesn`t burn.
- When the desired consistency is reached, puree everything with the hand blender. Then add tomato paste and spices. Bring to the boil again briefly - be careful, risk of splashing, stir constantly - and pour into sterile preserving jars immediately. Turn the still hot glasses upside down until they cool down.
- The chutney can be kept for several months without refrigeration. Keep jars in the refrigerator after opening.
- The given amount gave me 5 small glasses.
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