Chop chop chop chopping! Dice dice dice dice dicing!
And - Bob's your uncle!
1 kg courgettes (or zucchini)
1 hot pepper
2 bell pepper
Garlic 100 g (I usually 7 clove - this is not 100 g)
250 grams of Tomato Passata (tomato sauce) - 1 cup
1/3 cup vegetable oil
1/3 cup granulated sugar
1 tablespoon salt
2 tablespoons 9% vinegar (I used 3 tablespoons balsamic)
(Get 3 500 grams sterilised preserving jars)
Description:
An excellent alternative to the traditional ketchup.
We eat as a vegetable chutney.
Courgettes, hot peppers and sweet bell peppers, garlic - all peeled and cut into small cubes.
Pour the passata (tomato sauce) in a saucepan (preferably with a thick bottom) on a medium heat.
When the sauce comes to the boil, add the butter, sugar, salt and vinegar.
Then put the mixture of zucchini, peppers in a pan and stir once again and bring to a boil.
After boiling, low the heat - to a gentle bubbling simmer, cover with lid (leaving the lid ever so slightly ajar - allow some steam to escape) about 40 minutes, do not forget from time to time to stir.
Add the garlic 5 minutes before end off.
You can add smoked paprika to taste.
The acuteness of the chutney can vary depend of the amount of hot pepper and garlic.
So, chutney are ready.
Pour hot chutney into sterilized jars,
put sealed lids,
turn jars upside down and leave to cool under a warm blanket for about 1 day until cool.
Store in refrigerator.
And - Bob's your uncle!
1 kg courgettes (or zucchini)
1 hot pepper
2 bell pepper
Garlic 100 g (I usually 7 clove - this is not 100 g)
250 grams of Tomato Passata (tomato sauce) - 1 cup
1/3 cup vegetable oil
1/3 cup granulated sugar
1 tablespoon salt
2 tablespoons 9% vinegar (I used 3 tablespoons balsamic)
(Get 3 500 grams sterilised preserving jars)
Description:
An excellent alternative to the traditional ketchup.
We eat as a vegetable chutney.
Courgettes, hot peppers and sweet bell peppers, garlic - all peeled and cut into small cubes.
Pour the passata (tomato sauce) in a saucepan (preferably with a thick bottom) on a medium heat.
When the sauce comes to the boil, add the butter, sugar, salt and vinegar.
Then put the mixture of zucchini, peppers in a pan and stir once again and bring to a boil.
After boiling, low the heat - to a gentle bubbling simmer, cover with lid (leaving the lid ever so slightly ajar - allow some steam to escape) about 40 minutes, do not forget from time to time to stir.
Add the garlic 5 minutes before end off.
You can add smoked paprika to taste.
The acuteness of the chutney can vary depend of the amount of hot pepper and garlic.
So, chutney are ready.
Pour hot chutney into sterilized jars,
put sealed lids,
turn jars upside down and leave to cool under a warm blanket for about 1 day until cool.
Store in refrigerator.
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