Spicy Tomato and Peach Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 tomato (s)
- 500 g peach (s)
- 500 g onion (s)
- 1 large garlic bulb (s) (about 2 large cloves garlic)
- 1 chilli pepper (s), finely chopped
- 450 ml brandy vinegar
- 250 grams sugar
- 1 tablespoon paprika powder, hot pink
- 1 teaspoon cayenne pepper
- 2 teaspoons mustard seeds
Print Recipe
Pin Recipe Instructions
- Scald tomatoes and peaches, peel and finely dice. Simmer with the finely chopped onions, the chopped garlic, the finely chopped chilli pepper and 160 ml of brandy vinegar for about 30 minutes.
- Then add 290 ml of brandy vinegar, 250 g of sugar, 1 teaspoon of paprika powder, 1 teaspoon of cayenne pepper and 2 teaspoon of mustard seeds. Simmer everything for about 1 1/2 hours with the lid open until the chutney is thick. Stir often so that it doesn`t burn. Fill into preheated, sterilized jars.
- Makes about 10 glasses.
- Let it rest for 2 months and then enjoy. The chutney can then be kept for about 2 years. If you`ve opened a glass and haven`t used it right away, you can store it in the refrigerator for about 4 weeks.
- The chutney goes well with grilled or roasted meat (even if there is sauce). It is also a delicious dip for sausages, tortilla chips or vegetable sticks. You can use it as a spread or spread it on savory pancakes before topping.
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