Summary

Ingredients

• 1 kg tomato (s), green (unripe)
• 2 medium bell pepper (s), green
• 2 medium onion (s)
• 4 garlic clove (s)
• 2 chilli pepper (s)
• 250 ml brandy vinegar
• 250 ml apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon celery salt
• 3 teaspoons mustard seeds
• 1 tablespoon sugar, brown
• 1 small Can / s tomato paste
• 1 teaspoon, heaped pepper
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon nutmeg
• 1 teaspoon, heaped coriander powder

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Instructions

1. Quartered tomatoes, cut chillies - remove the seeds - and cut peppers bring to the boil with water and simmer for 10 minutes. Pour off the water.
2. Add diced onions and garlic, spices and the rest of the ingredients except tomato paste and bring to the desired consistency with the hand blender. If it`s too thick, add a little more apple cider vinegar. Simmer again for 5 minutes on the stove while stirring on a low level - attention, bubbling mean - do not cause burns by splashing!
3. Then stir in the tomato paste well, bring to the boil again and then immediately remove from the stove. Fill into glasses with screw caps and boil down at 85 - 90 ° C for 30 minutes.
4. Tastes delicious with steaks, chicken or fish, but also as salsa with nacho and chilli chips or in chilli to spice things up.
5. I like it spicy, so I choose a hotter variety of chilli.