Tomato chutney with chili and ginger (will be translated upon request)

Tomato Chutney is delicious with eggs, is a sandwich, for all kinds of meat, the cheese, touched in a time pasta and as a dip for almost anything. It may, of course, seasoned to taste – and there is free choice of spice shelf. Here, one of my versions.

Tomato chutney with chili and ginger (will be translated upon request)

Ingredients:

4 kg tomater – many kinds

4 dl rødvinseddike eller balsamico (balsamic vinegar gives milder taste with less acid)

800 gr brunt sukker – muscovado or brown sugar

2,5 kg løg – like red onion, but use what you think

ca 400 gr ingefær

chili to taste, fresh or dried

2 hele hvidløg

4 topspsk sennepskorn, yellow, brown or black aftertaste

4 toptsk stødt allehånde

op til ca 160 gr salt (you have to taste their way)

maybe some. Sodium benzoate

How to:

The tomatoes are washed and cut into cubes. Remove the hard piece of the stem along the way.

Put the tomatoes in a large pot with vinegar. Now you can well turn the pan over low to medium heat, so the mass can begin to warm up, while you prepare the rest of the ingredients and add them.

Add the brown sugar, sennepskorn og 50 gr salt.

If you use whole allspice, then paint it in spice mill. Put all hand in the pot.

If you are using fresh chillies, so finthak the. I'm using the chillies and remove only the stem within the finely chopped. Come chili in the pot.

Ginger peeled and cut into small pieces. Finely chop the mini chopper or knife on cutting board. Getting it into the pan.

Peel and finthak bulbs – and also came to the pan.

The onions are peeled and cut into cubes the size you prefer – not too small, then it becomes something moss instead of chutney. Put them in the pan to rest.

Now screwed that up the heat and mass Boil. Boiling without the lid to have a consistency like jams. How long it takes, depends on how big a portion you're doing – and by how much heat you boil it. I boil it over medium to high heat – og der tager det ca 30-40 minutter for en lille portion og et par timer for en stor som denne. Stir occasionally to the pan along the way, so it does not burn. It is especially important for some time, If the mass is to thicken.

When chutney'en is nearing completion, season to taste. Is there more salt, sugar, chili and vinegar? It is a good idea to taste at this time, then taste the concentrated as the mass is boiled into. If you get more vinegar, may have to be cooked in a little longer. Tomato The flavor and intensity varies – and you may have cooked the chutney more or internal in. It is therefore vigtit you taste carefully to the particular salt.

When you are satisfied, take the saucepan off the heat and add Atamon, if you use it.

Filled in a clean, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closes well and turned a walk upside down and back again.

Tips:

How far you use balsamic vinegar or plain red wine vinegar, of course, depends on your taste, but perhaps also on how tangy tomatoes are already. I usually start with balsamic – and then adds any. a little vinegar with more acid when I taste to.

I use both fresh and dried chili. A good dried, crushed ancho or pul biber – or similar 'dark’ chilismag complements the fresh chili gre. Little smoked chili do no damage – You can sagten use a canned chipotle in adobosauce (hang it nicely) or dried, smoked chili.

The amount of ginger may seem extreme, but in the finished relish the taste is subtle and warm.

Tomato chutney with chili and ginger (will be translated upon request) - Ingredients Tomato chutney with chili and ginger (will be translated upon request) - tomaterne skæres i stykker Tomato chutney with chili and ginger (will be translated upon request) - løgene skæres i stykker Tomato chutney with chili and ginger (will be translated upon request) - ingefæren hakkes

Smurt på groft brød som derefter er dækket med tykke skiver frisk tomat og gedeost og bagt i en 225 grader varm ovn til osten er gylden. Sprinkle with basil and a little sea salt.
På groft brød med tomat, gedeost og basilikum

 

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11 thoughts on “Tomato chutney with chili and ginger (will be translated upon request)

  1. Hej. En opskrift jeg må prøve. Du skriver at kun stilken fra chillien skæres fra, er kærnerne med?

    Mvh. Per

    • Hej Lene

      Det kan man sagtens. Jeg er ikke selv helt pjattet med grønne tomater, men lige præcis i chutney synes jeg faktisk at de er gode.

      • Hej Vivi
        Er lige stødt på din lækre opskrift, og kan læse at man godt kan bruge grønne tomater- og dem har vi en del af. Hvis jeg laver det af dem kan jeg så stadig følge opskriften ? De har jo en helt anden smad end de røde.
        Hilsen Marianne

        • Hej Marianne 🙂

          Det kan tro at du kan – krydringen klæder også de grønne tomater godt og du erstatter bare de røde tomater med den samme mængde af de grønne.

          Enjoy – lad mig gerne høre hvad du synes om dem når du har smagt dem.

  2. Tak for opskriften.
    Jeg har lavet den, men den er voldsomt salt, på trods af at jeg ikke kom helt så meget salt i som angivet i opskriften. Mener du virkelig 160 g salt?
    smager det mindre salt, når det har fået lov til at trække nogen tid?

    • Hej Lene

      Tak for din feedback. Chutney står og ‘modner’ lidt når den har stået et stykke tid og smagen bliver efter min mening mere sammenhængende.

      I de batches som jeg har lavet med RAF tomater har saltet været ca som angivet – men man kan lave chutney helt uden salt eller kun med en smule i – det er jo en smagssag 🙂
      Jeg ønsker dog ikke at chutneyen fremstår som meget salt – så jeg justerer lige teksten i opskriften efter dit input, sådan at man starter med at tilsætte 50 gr salt og derefter smager til efter indkogningen.

      Jeg håber at du får glæde af resultatet og at det ikke er for salt for dig når det har stået lidt.

    • Tak skal du ha’ Per 🙂

      Den kan jo varieres i det uendelige sådan en tomatchutney – men næsten lige meget hvad man krydrer den med, så er det guld værd at have sådan en håndful glas i vinterforrådet.

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