Ingredients
8 kg red peppers
4 kg eggplants
2 kg carrots
1.5 kg tomato paste
3-4 cloves garlic
2 heads celery
2 bunches of parsley
3 cups sunflower oil
2 cup sugar
salt
Method
Baked peppers and eggplant peel and grind. Scrape the carrots and boil them. Drain them, rinsing them with cold water and grind them together with the peeled garlic cloves and peeled and diced celery. In a large baking tray mixed vegetables with tomato puree, add salt, season with sugar, pour the oil and bake until chutney remain fat. Before removing the chutney from the oven, sprinkle with parsley. Spill it as dry and hot jars, hermetically sealed with caps and turn down. So leaving it overnight without sterilization. Store in the dark and cold.
Containers:
Difficulty
Average
Tested
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Comments
A great recipe for homemade chutney. Await the fall to do so that your recipe will be probed.
interesting proposal. Instead of the heat from the fire will do my other work. Bravo, flowers!
flowers, I have the following questions: at what temperature won her; sprayed a lot in the oven; Do you mix chutney during baking; 16 kg products are all in once you bake; How long bake roughly. Thank you.
Pekka it to 250 degrees, to stir, bake is about an hour and a half (until the spoon makes the *path* in baking pan :)
On the parts you bake?
What baking pan use? How will gather 16 kilograms products in a baking pan in the oven ...
Next week I will make it and you get to see the photos.