While I am making sun-dried tomatoes, which I will talk about later, I will quickly make tomato chutneys in parallel. A kind of perfect appetizer with toast with cheese, to pasta or just like that.
- 2 red onions
- 500 g tomatoes
- 1 chili pepper, peeled
- 75 ml red wine (apple, sherry, aromatic) vinegar (or any other than normal)
- 6 tbsp brown sugar (or 5 tbsp white)
Pepper is cleaned of seeds and cut into small pieces, we also cut tomatoes, onions. Put all the ingredients with sugar and vinegar in a pan, add salt and pepper a little, bring to a boil and simmer on the lowest heat for about 30-35 minutes until everything becomes “sticky”.
Spices are optional. I love tomato with cinnamon and chili. Tomato chutney is also good if you add black mustard grains to it, having previously fried them. Good with garlic and oregano.
Pour boiling water over the jars, put chutney there and let cool. Only then we store in the refrigerator, up to 4 weeks.
Pepper is cleaned of seeds and cut into small pieces, we also cut tomatoes, onions. Put all the ingredients with sugar and vinegar in a pan, add salt and pepper a little, bring to a boil and simmer on the lowest heat for about 30-35 minutes until everything becomes “sticky”.
Spices are optional. I love tomato with cinnamon and chili. Tomato chutney is also good if you add black mustard grains to it, having previously fried them. Good with garlic and oregano.
Pour boiling water over the jars, put chutney there and let cool. Only then we store in the refrigerator, up to 4 weeks.
