Tomato and almond chutney with carrots
DIFFICULTY
very easy
very easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
1
- 400 g Carrots
- 2 Onions
- 350 g ripe tomatoes
- 75 g Almond kernels (without skin)
- 2 TABLESPOONS Oil
- 75 g Muscovado sugar (alternatively brown sugar)
- 2 TABLESPOONS Mustard seeds
- 5 TABLESPOONS White wine vinegar
- 100 ml Orange juice
- 7-10 Tbsp salt, pepper
Directions
- 1
Peel, wash and finely dice the carrots. Peel and finely dice the onions. Wash and roughly dice the tomatoes. Roast almonds in a pot without fat and take them out.
- 2
Heat the oil in the hot pot. Brown the carrots and onions in it. Add the tomatoes, sugar and mustard seeds and sauté briefly. Deglaze with vinegar and orange juice, bring to the boil. Simmer for 25-30 minutes, stirring from time to time.
- 3
Chop the almonds and add them about 10 minutes before the end of the cooking time. Season chutney with salt and pepper.
- 4
Immediately fill into clean twist-off jars and seal. Place on the lid for about 5 minutes. Turn over again and let it cool down.
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