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)


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.


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


Pear mostarda with chili (will be translated upon request)

A delicious way to use his lights on, which soon will begin to be both here and among the recipients when I have given them away. It is important that the bulbs used is a little fast for it if they are to remain in chunks after cooking.

Hvis du anvender faste pærer giver portionen her meget tæt på 4 liter.


About . 3 kg modne, standard bulbs
Dried figs – ca 500 – 750 gr. works fine I think
500 gr muscovado sukker
650 gr rå rørsukker

1 dl olie

3 top spsk salt

1 – 2½ dl water (start med 1 dl)

350 gr gule sennepsfrø

3 top spsk gul sennepspulver

chili to taste, chopped (fruity chillies are ideal for this – but do like plenty of them)

maybe some. Sodium benzoate


How to:

Peel and core the pears. Cut them into small pieces – ca 1 x 1 cm.

Cut the figs into little pieces smaller than bulbs.

Pour all of the ingredients – except powdered mustard, mustard and chili – in a pot and mix it well. Læg låg på og lad det stå i stuetemperatur og trække 2 – 4 timer. Turn the like around it along the way – the juice will begin to pull out of the bulbs.

Bring massen langsomt i kog.

Småkoger uden låg i ca 30 minutter til pærerne er møre og saften kogt passende ind. The consistency should be not too thick syrup towards the end of cooking time. It thickens further when mustard comes in.

If there is no liquid on the way, then add a little more water – det kommer meget an på hvor faste pærerne er.

Stir occasionally and especially at the end – Do not burn on the bottom.

A large – like deep – pot is a good idea. It splutter slightly.
Is it too thin, so let it boil a little longer.

Absorption of heat and sow mustard powder, mustard and chili.

Smag til med lidt mere salt og måske mere chili.

Remove from the heat and add Atamon as directed on the bottle if you want. Alternatively mostardaen henkoges.

Put into clean, scalded, atamonskyllede glass (unless you preserve al) as close immediately.



If you like it, then add chopped dried apricots instead of figs and / or light raisins.

Eat items. til ost, spicy sausage, meats, boiled eggs, i sandwich osv. Fatastisk to strong blue cheese and really old cheese.



Mostarda made traditionally also used a different method where the juice first pulled out of the fruit over several days. The juice made into syrup as the fruit then cooked tender in. The above method does work very well when there are berries in mostardaen.