Tomato and carrot chutney
DIFFICULTY
very easy
very easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
1
- 7-10 Tbsp For 4 glasses (approx. 250 ml each):
- 400 g Carrots
- 350 g Tomatoes
- 2 Onions
- 75 g Almond kernels; without skin
- 2 TABLESPOONS Oil
- 75 g Muscovado sugar
- 2 TABLESPOONS Mustard seeds
- 50 ml White wine vinegar
- 100 ml Orange juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Clean, peel and finely dice the carrots. Wash, clean and roughly dice the tomatoes. Peel and finely dice onions. Roast almonds in a pot without fat, take them out. Heat oil in a hot pot.
- 2
Brown carrots and onions in it. Add tomatoes, sugar and mustard seeds, sweat briefly. Deglaze with vinegar and orange juice. Simmer for 25-30 minutes, stirring several times.
- 3
Chop the almonds. Add to the cooking time in the last 10 minutes. Season to taste with salt and pepper. Pour into previously rinsed hot glasses. Close the glasses tightly. Leave them on the lid for about 5 minutes, turn them over and let them cool down. Tastes good with hard cheese
More Delicious Recipes
