Spicy Tomato-Olives Chutney
Pane-Bistecca
Chutney always works! Spicy tomato-olive chutney not only goes well with Indian dishes, I serve it with all meat dishes and starters! The spiciness and acidity make it perfect.
I wanted to bring in a Mediterranean flavor and I succeeded here. The tomatoes and olives go perfectly together. I added capsicum and a large chili pepper, mixed in some hot spices and cooked it in the TM6 Thermomix – it really couldn’t be easier.
The result is a spicy, wonderfully delicious Mediterranean tomato and olive chutney!
I wanted to bring in a Mediterranean flavor and I succeeded here. The tomatoes and olives go perfectly together. I added capsicum and a large chili pepper, mixed in some hot spices and cooked it in the TM6 Thermomix – it really couldn’t be easier.
The result is a spicy, wonderfully delicious Mediterranean tomato and olive chutney!
Ingredients
3 cloves of Garlic
1 red Onion, cut into wedges
20 g Olive Oil
40 g destoned black Olives
1 red Pepper, chopped
2 cans diced Tomatoes
1 large green Chili, chopped
70 g Tomato Paste
3 tsp Salt
1 tsp Chili
100 g brown Sugar
150 ml Cider Vinegar
1 tsp Pepper
1 tsp Italian Herbs
Instructions
1
Step 1
This recipe was cooked in a Thermomix, but it can also be made in a saucepan. To do this, chop the onion and garlic cloves, fry them in olive oil, add all the other ingredients and cook the chutney over a low heat for 2 hours. Stir occasionally to prevent it from burning.
2
Step 2
Place the onion and garlic in the TM6 and roughly chop for 10 seconds/speed setting 8, then push them down with the spatula.
3
Step 3
Add the olive oil and fry for 10 min/speed setting 8.
4
Step 4
Mix in all the other ingredients and cook for 40 min/120 C degrees/<--/ level 1.
5
Step 5
Pour the mixture into clean jars while still hot and seal well.
Notes
The chutney will keep for up to 6 months if sealed. Once opened, please store it in the fridge. More Chutney Recipes
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