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Yellow Tomato Chutney


Yellow Tomato Chutney Ingredients

  1. Yellow tomatoes 1 kilogram
  2. Sweet onion 1 piece
  3. Dried ginger 1/2 teaspoon
  4. Wine vinegar 50 milliliters
  5. Cinnamon 1/2 teaspoon
  6. Chili pepper (fresh or dried) 1 piece
  7. 2 cloves of garlic
  8. A mixture of peppers (peas) several peas
  9. Brown sugar 3-4 tablespoons
  10. Olive oil 1 spoon
  • Main Ingredients: Onion, Pepper, Tomato, Garlic, Sugar

Inventory:

Kitchen knife, cutting board, spoon, glass jars with lids.

Cooking yellow tomato chutney:

Step 1: prepare the tomatoes.


Rinse the tomatoes, remove the tails and seals remaining in their place. Cut the prepared vegetables with wedges. That is, you need to divide each tomato into four or eight parts, depending on the size of the vegetables.

Step 2: prepare the rest of the ingredients.


Onions must be peeled and finely chopped.
Garlic and chili should also be chopped into small pieces with a knife.

Step 3: make yellow tomato chutney.


Pour a spoonful of olive oil into the bottom of the pan, pour onion and lightly fry.

Add garlic and chili. Fry all together, stirring frequently, for 2-3 minutes. You should feel the aroma of vegetables.

Add the tomatoes now and mix.

Pour in wine vinegar, brown sugar, cinnamon, pepper and ginger. Cook the sauce about 1-1.5 hours, stirring it to thicken to your desired consistency.
When all the juices have evaporated and the chutney becomes sufficiently dense, remove it from the heat and place it in clean, washed and sterile jars. Close the lids and turn upside down until it cools completely.

Step 4: serve the yellow tomato chutney.


Yellow tomato chutney is useful to any housewife. This is a great sauce and base for appetizers, bruschettas, for example. It goes well with cheese and looks very bright on the festive table. You will be delighted!
Enjoy your meal!

Recipe Tips:

- If you do not put the yellow tomato chutney in sterile jars and do not twist, then store the sauce in a well-closed container in the refrigerator for about 10 days.

- You can scald tomatoes and peel them, then the consistency of the finished chutney will be smoother.