John Myers
Ingredients for 1 servings:
- 1 ½ kg tomatoes
- 1 kg pizza tomatoes from the can
- 200 g tomato paste, triple concentrated
- 150 ml Balsamic vinegar, white
- 4 tbsp paprika powder, hot
- 5 tsp salt
- 100 g raisins
- 4 large onions, cut into 1 – 2 cm cubes
- 500 g gelling sugar 2:1
- 1 package of gelling agents
- 1 tsp lemon juice
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours
Soak the raisins for about an hour beforehand. Remove the stems from the fresh tomatoes and cut them into 3 cm cubes. Combine all ingredients – except for the preserving sugar, gelling agent, and lemon juice – in a saucepan and heat until the paprika is evenly distributed. The shorter the cooking time, the chunkier the result will be, and the ingredients will retain their chutney-like consistency. Finally, add the preserving sugar, gelling agent, and lemon juice, and bring to a boil while stirring according to the package instructions (usually 3 minutes). While still hot, pour the mixture into boiled, screw-top jars and let cool upside down (standing on the screw top). If the chutney is a bit too runny at room temperature, it will firm up once chilled in the refrigerator, achieving its perfect consistency. Tips: If you have plenty of fresh, ripe, and flavorful tomatoes in the summer, you can easily replace the pizza tomatoes with fresh tomatoes! You like it hot? Then add chili, if desired! This chutney is a great combination with: – Cheese (especially goat and sheep cheese) – Chips / Taco Chips – Avocado – Meat. Flavor explosion: Avocado, goat cheese, (fresh tomatoes if desired). For 35 servings, each serving contains 95 kcal.
Facebook Comments