If you want to elevate your culinary creations with a burst of vitality, you only have to try the tomato and Florina pepper chutney. This mouth-watering spicy jam combines the unique aroma of ripe tomatoes with the sweetness of Florina peppers, creating a harmonious blend that is addictive. Perfect as a garnish for grilled meats, a sandwich spread or a dip for crispy breadsticks, this chutney brings the Mediterranean sunshine to your table. Every bite is a celebration of fresh ingredients and unique flavors...
Easy
Total: Aprox. 30 min
A medium sized jar
Ingredients
500 g Florina peppers, juicy and fleshy
500 g tomatoes
50 g olive oil
1 large dry onion
7 - 8 cloves of garlic
200 ml apple cider vinegar
300 g white or brown sugar
2 tsp salt
1 tsp pepper
1 - 1,5 tbsp hot chili flakes
2 - 3 tsp sweet chili flakes
Basil leaves
Juice of 1 large lemon
How to
- Wash the tomatoes and peppers, remove the seeds and stems from the peppers and the stems from the tomatoes and chop them in a blender or with a knife.
- Then chop the onion and garlic in a blender.
- In a pot, add the olive oil and sauté the onion and garlic.
- Add the tomatoes and the Florina peppers and boil for 10 - 15 min until the liquid has evaporated, stirring frequently.
- Add the sugar, apple cider vinegar, salt, pepper and chili flakes and boil for another 10 - 15 min, continuing to stir frequently.
- Before the last boil, add the basil leaves after finely chopping them and the lemon juice.
- When its consistency resembles that of jam it is ready.
- Transfer to sterile jars and once cooled, store in the refrigerator.
Note from Greek jar:
Florina peppers are so unique! If you can't find them where you live, you could substitute them with Romano peppers or red bell peppers.
In a blender you can either chop or puree your ingredients. It depends on the texture of the chutney you prefer. I don't use a blender in this recipe. I chop my ingredients with a knife, because I don't want them pureed.
How spicy the chutney will be depends on how intense the chili flakes are. If you prefer milder flavors, then reduce the amount of hot chili flakes.
Homemade chutneys contain no preservatives and should ideally be consumed within 2-3 months.
