Hot Pepper Chutney
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 red pepper (s)
- 20 peppers with seeds
- 2 onions)
- 10 cloves garlic
- 100 g celery
- 150 ml herb vinegar
- 150 g raw cane suar
- 250 g tomato paste
- 2 teaspoons salt
- 1 teaspoon, leveled black pepper, finely ground
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Core the peppers. Cut the peppers with seeds, onions, garlic and celery into pieces. Finely chop everything together in a food processor.
- Then add the herb vinegar, raw cane sugar, tomato paste, salt, pepper and bay leaves and simmer for about 1 hour.
- Remove the bay leaves and pour the chutney into screw-top jars while piping hot. The amount results in approx. 6 - 8 glasses of 150 - 200 g each.
- Goes well with rice and pasta dishes or simply on bread and butter.
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