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Chutney with Roasted Peppers and Carrots

Rosi TrifonovaRosi Trifonova
Guru
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Chutney with Roasted Peppers and Carrots
28/02/2014
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Preparation
120 min.
Cooking
180 min.
Тotal
300 min.
"It is indeed roasted peppers that make provide homemade chutney this irresistible aroma!"

Ingredients

  • peppers - 11 lb (5 kg)
  • tomatoes - 6.5 lb (3 kg)
  • carrots - 2 lb (1 kg)
  • garlic - 1 head, crushed or pressed
  • black pepper - 1 packet, ground
  • salt - to taste
  • sugar - about 4/5 cup (200 g), to taste
  • oil - 3 cups
  • parsley - 1 bunch, chopped
measures

How to make

Roast the peppers, peel them and clean them from their seeds and stems. Grind them in a grinder – they must remain coarse. Use a grater to grate the tomatoes and let them gently drain their liquid briefly, so only the more meaty part remains. Boil the carrots and blend them.

Combine the tomato puree, carrots and peppers in a large pot and add the garlic, ground black pepper, salt, sugar and oil. Put the chutney to boil on the stove, stirring constantly with a wooden spoon. Stir slowly in one direction. Optionally, you can add some hot peppers if you want it more spicy.

Once they start to boil strongly, stir more vigorously, to prevent spraying. Cook the chutney with roasted peppers and carrots until it thickens and when stirred with a spoon, it begins to leave a trail on the bottom. Remove the cooked chutney and mix the chopped parsley in.

Distribute it in warmed jars, close them and sterilize them for 10 minutes.

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