Spicy Tomato Chutney with Caramelized Onions

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 cans tomatoes, lumpy, 800 g
  • 300 ml white wine vinegar
  • 2 large onions, red
  • 175 grams sugar
  • 175 g suar, brown
  • 1 clove (s) garlic, pressed
  • 1 piece (s) ginger, as thick as a thumb, grated
  • 1 teaspoon, heaped salt
  • 1 tablespoon sunflower oil
  • 1 ½ teaspoon, heaped chilli flakes
  • 1 teaspoon, heaped fenugreek
  • 1 teaspoon, heaped black cumin
  • 1 teaspoon, heaped mustard seeds
  • 1 teaspoon, heaped cumin
  • 1 teaspoon, heaped fennel seeds
Spicy Tomato Chutney with Caramelized Onions
Spicy Tomato Chutney with Caramelized Onions

Instructions

  1. Briefly toast the chilli flakes with fenugreek seeds, black cumin, mustard seeds, cumin and fennel seeds in a pan in 1 tablespoon of oil and set aside.
  2. Peel the onions, cut in half and thinly slice. In a heavy saucepan over medium heat, melt both types of sugar together to form a golden-brown caramel. Then add the onion rings to the liquid caramel and stir briefly. Deglaze with the vinegar and add the chunky tomatoes, stir the re-solidified sugar a little until smooth. Season with a pressed clove of garlic, the salt and the freshly grated ginger.
  3. Add the roasted spices and let everything simmer over a medium heat for about 50 minutes, stirring from time to time until the mixture is noticeably thicker and has a jam-like consistency.
  4. Carefully sterilize four small jars with lids in boiling water and pour in the hot mass. Close the jars and then put them on the lid for a few minutes.
  5. Heavenly as a relish with pan-fried foods such as steaks, but also great with strong cheese. It can be used both warm and cold.

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