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Coarse Homemade Chutney

Maria KostoffMaria Kostoff
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Coarse Homemade Chutney1 / 2
08/04/2013
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Preparation180 min.
Cooking150 min.
Тotal330 min.
"Anyone who has ever tried homemade chutney knows full well its authentic taste. Roll up your sleeves and make your very own homemade chutney."

Ingredients

  • 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
measures

How to make

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.

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