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Tomato Chutney with Raw Vegetables

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Nadia Galinova
Translated by
Nadia Galinova
Tomato Chutney with Raw Vegetables
08/11/2021
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Preparation
30 min.
Cooking
35 min.
Тotal
65 min.
Servings
8 jars
"Surprisingly tasty tomato chutney!"

Ingredients

  • tomatoes - 6.6 lb (3 kg)
  • red peppers - 4.4 lb (2 kg)
  • eggplant - 2.2 lb (1 kg)
  • carrots - 1.1 lb (500 g)
  • garlic - 2 cloves
  • sugar - 1 cup
  • oil - 1 cup
  • salt - 3 tbsp.
  • vinegar - 1 tbsp.
measures

How to make

The tomatoes, peppers, carrots and eggplants are chopped the evening before cooking the tomato chutney and the sliced ​​eggplants should be placed in salted water for 15 minutes before you start cooking.

Put the chopped vegetables in a deep saucepan and add the oil, garlic, sugar, salt and vinegar. Bring the mixture to a boil and leave it until the liquid has evaporated.

Then, using a blender, blend the mixture until it's smooth and finally pour it in jars and close it. You can sterilize them if you like.

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