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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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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