Tomato and Olive Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.4 kg tomato (s)
- 400 g onion (s)
- 250 g olives
- 100 ml balsamic vinegar
- 200 ml wine vinegar
- 80 g suar
- 0.25 ¼ chilli pepper (s)
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the tomatoes and cut them into medium-sized pieces. Roughly chop the onions.
- Briefly sweat the onions in olive oil, then add the tomatoes and deglaze with wine vinegar and balsamic vinegar. Chop the olives into small pieces. Finely chop the chilli pepper and add both. Then add sugar, paprika and salt. Season to taste with pepper. Cook everything without the lid for approx. 60 - 90 minutes until it thickens, stirring again and again.
- Pour the chutney into boiled glasses.
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