Spicy Tomato Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg tomato (s)
- 1 kg canned pizza tomatoes
- 200 g tomato paste, concentrated 3 times
- 150 ml balsamic vinegar, white
- 4 tablespoon paprika powder, hot pink
- 5 teaspoons salt
- 100 g raisins
- 4 large onions, cut into 1 - 2 cm cubes
- 500 g preservin suar 2: 1
- 1 package Gelierfix
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Soak the raisins about 1 hour beforehand. Remove the stalk from the fresh tomatoes and cut into 3 cm cubes.
- Mix all ingredients - except for the preserving sugar, gelation fix and lemon juice - in a saucepan and heat until the paprika powder has dissolved well. The shorter the cooking time, the chunkier the result and the ingredients retain their consistency, just like a chutney should be.
- Finally add the gelling sugar, gelling fix and lemon juice, bring to the boil while stirring according to the instructions on the package (usually 3 minutes). Pour hot into boiled screw-top jars, let it cool upside down (standing on the screw-top).
- If the chutney is a little too runny at room temperature, it will solidify as soon as it is chilled in the refrigerator and will retain its perfect consistency.
- Tips: If you have a lot of fresh, ripe and tasty tomatoes in summer, you can easily replace the portion of pizza tomatoes with fresh tomatoes!
- You like it hot? Then add chilli if you like!
- The chutney is a great combination with:
- - cheese (especially goat and sheep cheese)
- - Chips / taco chips
- - avocado
- - Flesh
- Flavor explosion: avocado, goat cheese, (if necessary fresh tomatoes).
- With 35 servings per serving 95 Kcal
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