Lutenitsa Graovo

Submitted by enr on 10 Oct 2010
5 kg red fleshy peppers (variety Peppers)
2 kg tomatoes
2 kg eggplant
1 kg carrots
2 cup sunflower oil
1 cup sugar
3 tbsp salt (or to taste)
6-7 cloves garlic
Lutenitsa Graovo
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Eggplants roasted and peeled. Boil the carrots. Peppers cleaned of stems and seeds. Raw ground with machine (I put them in the bowl of the food processor and act with knife attachment). Grind and all other products (tomatoes, carrots and eggplants). Everything is mixed and chutney boil on medium heat. Stirring occasionally. When water is evaporated and the mixture thickens, add sugar, salt and the oil (can be heated and only then put to the vegetable mix). Behaves chutney a little fire, stir often. Tries of salt and, if necessary, add more. Remove finished chutney (roughly the mixture is reduced by half). Add garlic blend. Optional all chutney can be passaged once cool. Poured into jars and sterilized for 5-10 minutes.
1 user
10 Oct 2010


how many jars you out of this dose

loose it into different jars. 5 pcs. from 300g (standard jam), 2 pcs. of 400g, 2. of 600 grams and 4 pcs. of 500g.

Each red pepper chutney if prevails give a nice, delicious chutney. Thanks for the recipe goes to favorites for next season already!

New season, new batch :), new images.

Well this is they chutney! I put 20 jars and decreases with the speed of light. Children only eat. I want to thank the author for the wonderful recipe and add only that if the peppers are roasted, peeled and then digest the result is thrilling.