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Tomato and olive chutney

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Ingredients for 1 servings:

  • 1.4 kg tomatoes
  • 400 g onion(s)
  • 250 g olives
  • 100 ml balsamic vinegar
  • 200 ml wine vinegar
  • 80 g sugar
  • ¼ chili pepper(s)
  • 1 tsp sweet paprika powder
  • 1 tbsp salt
  • pepper
  • olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

vegetarian, vegan

Peel the tomatoes and cut into medium-sized pieces. Roughly chop the onions. Briefly sauté the onions in olive oil, then add the tomatoes and deglaze with wine vinegar and balsamic vinegar. Chop the olives, if desired. Finely chop the chili pepper and add both. Then add the sugar, paprika, and salt. Season with pepper. Simmer uncovered for about 60-90 minutes, until thickened, stirring frequently. Ladle the chutney into boiled jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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