Mannis Paprika Chutney Pepper Sauce

Core, clean and cut the washed peppers into pieces or strips.

Scald the tomatoes with boiling water (or put them in very hot water for 1 minute), peel, roughly chop and cut the peeled onions into cubes or rings. (!! don't cut everything too small !!).

Cover the bottom of a large frying pan completely with sunflower oil and heat well. Then add about 1/3 amount of paprika, 1/3 amount of tomatoes and 1/3 amount of onions and fry lightly; mess it up more often with a wooden spoon or meatball turner. (There must be no dark spots on the pepper, otherwise a bitter taste)

Now put the fried and the remaining 2/3 raw amount of peppers, tomatoes and onions (including the liquid in the frying pan) into a large saucepan, stir well and cook over medium heat. If there is not enough liquid (rarely the case), add some water. Add wine vinegar, paprika powder, mustard, salt after about 10 minutes of cooking time. Now stir everything well and cook well again over medium heat. Cook the ingredients until they are very soft. (Guide value: total cooking time approx. 30 - 40 minutes) The ingredients must not end up as a liquid, pasty mass, but rather soft, slightly firm pieces must be present. Add the ground pepper about 10 minutes before the end of the boil. If there is too much liquid after cooking, skim it off if necessary. (as required). Now bring this pepper sauce to the boil again and stir well.

Then immediately fill them into jars and close them or, if consumed quickly (3-4 days), place them in a bowl and store in the refrigerator.

Recommendation: This pepper sauce can be served hot or cold as an accompaniment to meat or sausages. They can also be eaten well with bread or rolls.

Manni wishes "Bon appetit"