Ingredients
1 kg ready tomato paste
6 kg of red peppers
1.5 kg eggplants
1 kg carrots
500 ml sunflower oil
1/2 cup sugar
1/2 cup vinegar
20 g pepper
salt
Photo added on
Photo author
renito
Method
Peppers and eggplants are roasted, peeled and minced meat in large pieces. Carrots are cooked and pureed. In a large bowl mix the vegetables, add the oil and place over low heat. When chutney boil add all spices and stew about 10 minutes, stirring continuously to avoid burn. Fill jars and sterilize 10 minutes.
Containers:
Difficulty
Average
Tested
2 users
Comments
This summer I will try it. I guess it would be delicious! To favorites is!
Home now in its second year, we chutney in this recipe :) We really like it!
Today I made a double dose, put in the oven to be cooked, so I was easier. I loved it.