Summary

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

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Instructions

1. Soak the raisins about 1 hour beforehand. Remove the stalk from the fresh tomatoes and cut into 3 cm cubes.
2. 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.
3. 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).
4. 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.
5. 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!
6. You like it hot? Then add chilli if you like!
7. The chutney is a great combination with:
8. - cheese (especially goat and sheep cheese)
9. - Chips / taco chips
10. - avocado
11. - Flesh
12. Flavor explosion: avocado, goat cheese, (if necessary fresh tomatoes).
13. With 35 servings per serving 95 Kcal