Thracian chutney

Submitted by enr on 01 Dec 2002
2,4 kg green peppers (sweet pepper)
1,2 kg red peppers (sweet pepper)
2,2 kg tomatoes
400 g green tomatoes
1,2 kg carrots
1,2 kg potatoes
1,4 kg onions
400 g cauliflower
200 g parsley
200 g celery leaves
800 ml sunflower oil
100 g salt
100 g sugar
100 g red chillies
Green and red peppers are washed, cleaned from the seeds and stems, blanched for 2 minutes in boiling water and immediately cooled. Grind with a meat grinder. Red tomatoes are peeled and grated. Green tomatoes are ground. Blanched carrots 3 minutes in boiling water, cool and grind. Cook potatoes, peel and grind. Onions grind. Cauliflower clean from stalks and green leaves and chopped pieces of Mali. Washed, blanched 2-3 minutes, cooled and ground. Parsley and celery leaves are cleaned of stalks, washed and cut into small pieces. Shredded red tomatoes were placed in a tray and concentrated under continuous stirring, while reducing their volume by 2/3. To these are added other products. The mixture was stirred well. Bring to the boil and is ready. The hot mixture is filled into pre-warmed jar to be sterilized for 50 minutes.
0 users
01 Dec 2002


everything is wonderful, but it is not lyutenichka, even less Thracian. Tomatoes, eggplant, green and red peppers, parsley, oil, salt, sugar and a little Adjika optional - this is the recipe. This potato and other nonsense do factories to be more inexpensive production.

I forgot - the peppers are roasted and peeled, not milled. The seeds and skins of the tomatoes are removed. Eggplant soak, not bitter. It put quite a bit of taste.