Pepper and tomato chutney
The #Landhaus team's cuisine is as varied as chutney. This ranges from spicy to sweet and sour to sour and spicy. Indian cuisine, where chutney comes from, offers many different ways of preparing it, so that the texture ranges from liquid to creamy to pasty and fruits and vegetables are also used.
Today we're bringing you a hearty #Thermomix® #recipe and hope you like it.
Make the barbecue evening a taste experience!
Preparation 5-10 minutes
Cooking time 40 minutes
INGREDIENTS:
- 1 pepper green or yellow pepper
- 500 g tomatoes, quartered
- 250 g onions, halved and peeled
- 170 g brown or white rock sugar
- 4-6 tbsp wine vinegar
- 0.5 tsp salt
- 0.25 tsp paprika powder
- 0.5 tsp yellow mustard seeds
- 0.5 tsp black peppercorns
INSTRUCTIONS:
Wash and deseed the peppers and chop them roughly. Cut out the stalks of the tomatoes. Pour all ingredients into the mixing bowl and chop for 30 seconds/speed setting 5.
Use the spatula to push everything back down and then cook for 40 minutes/100°/speed 1.5. Place a cooking basket as a splash guard.
