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Tomato – Carrot – Chutney

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Ingredients for 1 servings:

  • 250 g carrot(s)
  • 250 g onion(s)
  • 700 g tomatoes
  • 1 chili pepper(s)
  • 1 sprig rosemary
  • ½ bunch thyme
  • 200 g sugar, brown
  • 250 ml vinegar (white wine vinegar)
  • 1 sachet of Gelfix (3 : 1)
  • some pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

also suitable as a gift

Peel and finely dice the carrots. Finely chop the onions and tomatoes. Deseed and finely chop the chili pepper. Chop the herbs as well. Mix everything together with the vinegar and sugar. Stir in the Gelfix and bring to a boil while stirring, then simmer for 3 minutes. Season with pepper. Pour into jars and seal. Goes well with any stir-fry.

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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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Tomato – Carrot – Chutney