Bell bell pepper and tomato chutney
The #Landhaus team's cuisine is as versatile as a chutney. It 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 consistency ranges from liquid to creamy to pasty and fruit and vegetables are also used.
Today we bring you a #Thermomix® recipe of a hearty nature and hope you enjoy it.
Turn your barbecue evening into a taste sensation!
Preparation 5-10 minutes
Cooking time 40 minutes
INGREDIENTS:
- 1 bell bell pepper green or yellow bell bell pepper
- 500 g tomatoes, quartered
- 250 g onions halved and peeled
- 170 g brown or white rock candy
- 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, deseed and roughly chop the peppers. Remove the stalk from the tomatoes. Put all the ingredients into the blender jug and chop for 30 seconds/speed setting 5.
Push everything back down with the spatula and cook for 40 mins./100°/speed setting 1.5. Place the cooking basket on top as a splash guard.
