Coarse Homemade Chutney

fromMilko Novice
"Anyone who has ever tried homemade chutney knows full well its authentic taste. Roll up your sleeves and make your very own homemade chutney."
Preparation180 min.
Cooking150 min.
Тotal330 min.
Be the first to cook this recipe
  • Views173
  • Views per month0
  • Views per week0
  • Rating3.8 out of 5


  • tomatoes - 33 lb (15 kg) ripe and fleshy
  • peppers - 13 lb (6 kg) red and fleshy
  • carrots - 2 lb (1 kg)
  • oil - about 2 1/2 cups (600 g)
  • sugar - 1 cup or more if you like it sweet
  • salt - 3 tablespoons, or to taste
  • parsley - 1 bunch, chopped, optional


Bake the peppers, peel and remove the seeds and stems from them. Grind them in a meat grinder and grate the carrots. Clean the tomatoes in advance and make a paste, while also putting them through the machine, which separates the skins.

Put the tomato puree to boil in a wide container and add the peppers and carrots with oil. You can put it all in at once. Once the chutney boils, stir continuously to prevent burning. Add sugar and salt to taste.

Finally, once ready, mix it with the parsley, remove it from the heat. Distribute the chutney into jars, close and sterilize it for 30 minutes.find similar recipes here

5 1
4 2
3 2
2 0
1 0
Give your rating:


Be the first to comment on Facebook