Tomato – Peach – Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g tomato (s)
- 250 g onion (s)
- 360 g peach (s), pickled
- 2 chilli pepper (s), fresh red
- 3 tablespoon oil
- 6 clove (s)
- 150 ml vinegar (red wine vinegar)
- 150 g suar, brown
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Score the tomatoes crosswise, scald with hot water and peel off the skin. Remove the seeds. Cut the tomatoes into narrow wedges. Peel and quarter the onions and then cut these quarters into strips. Slice the chilli peppers, remove the seeds and cut into small pieces. Also cut the peaches into narrow wedges. Dice some of the peaches so that they boil completely.
- Heat the oil and fry the onions in it until translucent. Add the remaining ingredients and the spices. Cook over medium heat for at least 20 minutes. Depending on the taste, it can also be cooked longer so that even more liquid evaporates. To taste. Pour the chutney into clean glasses while it is still hot.
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