turkey meatballs with baked potatoes and pepper sauce
preserves from Italy
Chutney of tomato and red onions
Chutney of tomato and red onions
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The chutney is nothing more than a sweet and sour sauce and spicy at the same time and very spicy, typical of Indian cuisine. It is excellent when used as an accompaniment to meat or fish dishes seconds or with cheese or spread on toasted bread and crispy. It really super tasty.
preparation
step 1
Started to wash and peel the tomatoes and clean them from seeds, I used tomatoes san marzani but you can use any type of tomato
step 2
To facilitate stripping and place for a few minutes in boiling water, peel them and cut them into cubes.
step 3
The same process for the pepper, sbucciatelo and cut into cubes, clean the onions and slice into strips.
step 4
Put everything in a tall, large pot, add the vinegar, salt, sugar, cloves and chopped pepper, stir well, and cook for 30 minutes over low heat
step 5
Then raise the heat and cook, stirring occasionally, for about 1 hour, until the mixture does not become a consistent and non-liquid sauce, such as a jam.
step 6
When cooked, pour the hot chutney in jars which have previously sterilized with the caps (I let boil the jars for about half an hour and the last few minutes add the caps).
step 7
Well close them, turn them upside down upside down, I excess of scruples once closed and cooled I made them boil in a pot that I filled with cold water
step 8
I left them to boil for about 30 minutes and then take them to cool in the pot still immersed nellacqua so as to be sure to go to create the vacuum.
step 9
Your tasty chutney is so ready and get jiggy with it to use it as a sauce for your dishes.