Country fried chutney with olive oil without sugar
For more delicious homemade recipes, try the aromatic appetizer with olive oil and the sweet chutney with honey without sterilization, which will diversify your table.
Ingredients · Servings 10
- red bell peppers - 10 kg
- well-ripened tomatoes - 5 kg
- eggplants - 3 kg
- carrots - 1 kg
- olive oil - 1 l
- salt - 100 - 150 g
- ground cumin - 1 packet (about 1 tbsp)
Method · 6 h
- The red peppers and eggplants are roasted on a tin over a fire. After roasting, they are placed in a container with a lid to steam well. The peppers are peeled, then the stems and seeds are removed. The eggplants are also peeled and cleaned of the stems.
- Boil the carrots until soft, then remove the stems and tops.
- The peppers and eggplants are finely chopped, and the tomatoes and carrots are ground in a meat grinder.
- Place the crushed tomatoes in a large pan over the fire and cook, stirring occasionally, until the water evaporates and their volume is reduced by approximately half.
- Add the chopped peppers and eggplants and the minced carrots to the thickened tomatoes. Fry the lyutenitsa over moderate heat, stirring constantly with a large wooden stirrer and scraping the bottom of the pan well to prevent it from burning.
- When the mixture begins to thicken, gradually add the olive oil in 3-4 portions. Stir well after each addition until the chutney absorbs the oil.
- Towards the end of frying, add the salt and ground cumin. Stir well and leave the chutney on the heat for a little longer to blend the flavors.
- Readiness is checked by running a wooden spatula along the bottom of the pan. When a clear path forms that does not close immediately and the bottom of the pan remains visible, the chutney is ready.
- Pour the hot chutney into clean, dry jars and immediately seal with lids. Place the jars in a pot of water and sterilize for 20 minutes, counting the time after the water boils.
- After sterilization, the jars are removed and allowed to cool completely.
