Red Pepper Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can tomato (s), chunky (pizza tomatoes)
- 40 g tomato (s), dried in oil, drained
- 400 g pointed peppers, red
- 1 large apple
- 150 g onion (s), chopped
- 200 ml white wine, dry
- 75 ml balsamic vinegar
- 100 ml water
- 1 teaspoon salt
- 2 teaspoons smoked salt
- 2 cardamom pods
- 1 teaspoon peppercorns, colored
- 2 slices ginger, fresher
- 3 kaffir lime leaves, dried
- 5 clove (s)
- 75 g suar, brown
- 75 g preservin suar (3: 1)
Print Recipe
Pin Recipe Instructions
- Put the pizza tomatoes, drained slightly, into a saucepan with the diced onions and the dried tomatoes, which have also been diced. Peel and core the apple and add diced.
- Add white wine, vinegar, water, salt, smoked salt, brown sugar, stir everything well. Place cardamom pods, peppercorns, ginger slices, cloves, roughly broken kaffir lime leaves in a spice sieve or in a knotted paper tea filter in the pot. Bring all ingredients to a boil and simmer in a closed saucepan over low to medium heat for 30 minutes.
- In the meantime, clean the pointed peppers and cut into small cubes. After 30 minutes, take the pot off the stove, remove the spice sieve and puree the mixture with the hand blender. Now put the pepper cubes in the pot and simmer everything together for another 10 minutes in the closed pot.
- Stir in the preserving sugar, heat the mixture again and cook for another 3 minutes while stirring. Fill immediately into prepared jars with screw caps, turn upside down for 10 minutes, then turn and let cool.
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