Tomato and carrot chutney

Name: Tomato and carrot chutney
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 250 g Carrots; 250 g Onions; 700 g Tomatoes; 1 Pepper panicle; 1 chili pepper; 1 Rosemary stalk; 1/2 bunch Thyme; 200 g demerara sugar; 250 ml White wine vinegar; 1 (25 g) Bag Gelfix (3:1)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

250 g Carrots
250 g Onions
700 g Tomatoes
1 Pepper panicle
1 chili pepper
1 Rosemary stalk
1/2 bunch Thyme
200 g demerara sugar
250 ml White wine vinegar
1 (25 g) Bag Gelfix (3:1)

Directions

1
Peel, wash and finely dice the carrots. Peel and chop the onions. Clean, wash and cut the tomatoes into small cubes. Peel peppercorns from the panicle. Carve the chilli lengthwise, remove seeds and chop.
2
Wash and chop the herbs. Mix prepared ingredients, brown sugar and vinegar carefully in a large pot. Mix with Gelfix, bring to the boil while stirring over high heat and let it boil for 3 minutes until it becomes bubbly.
3
Pour into carefully prepared glasses and close them well.