Summary

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

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Instructions

1. Core the peppers. Cut the peppers with seeds, onions, garlic and celery into pieces. Finely chop everything together in a food processor.
2. Then add the herb vinegar, raw cane sugar, tomato paste, salt, pepper and bay leaves and simmer for about 1 hour.
3. 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.
4. Goes well with rice and pasta dishes or simply on bread and butter.