Description
Love Bulgarian cuisine does not subside. Many years ago accidentally tasted Bulgarian chutney we fell in love with her Each trip to Bulgaria by car ended transportation home box factory lutenitsa. When crossing the border, the Bulgarian border guards smiled approvingly, and in Moldova, but after the closure of the borders of Ukraine in Brest, the border guards did not understand - Why so many? Talking with the Bulgarians learned that many families prepare it for the winter in quantities, as we are closing the mushrooms. And every family has its own recipe. Finally this year I got together and did it at an Assembly recipe here and represent.
Ingredients
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Tomato
3 kg
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Pepper
3 kg
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Eggplant
1.5 kg
-
Onion
100 g
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Olive oil
75 ml
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Sugar
4 Tbsp
-
Salt
1 Tbsp
Cooking
After reviewing many recipes I brought myself to the Golden proportion for the pepper relish: tomatoes-peppers-eggplant, as 2:2:1. My tomatoes and make an incision. This is required for easier removal of the skin of the tomato.
Lower the prepared tomatoes in boiling water. As soon as the skins will begin to curl remove them.
The result is the tomatoes produced with easily detachable skin. Allow them to cool.
The cooled tomatoes them grind the meat grinder or food processor (a CPU)
The resulting puree of tomatoes, put on fire and boil for an hour from the moment of boiling.
While the sauce is cooking, prepare bell peppers. Its good my and not cutting up put on baking tray (lattice)
Preheat the oven to 200-220 degrees and placed in the pepper for 30 minutes. If pepper will burn, it's not terrible - burned skin of the pepper.
After half an hour take out the pepper and allow it to cool.
Remove tomato puree from the heat and grind the contents of the immersion blender.
Wipe puree through a sieve to remove seeds and not razvivayuscikhsya inclusions.
As a result, the sieve were only seeds.
Pure tomato puree again, put on fire for boiling.
Prepare the eggplant. Cut off the stem and pinned along the entire length, so that when heated they do not burst. Put half an hour in the oven, preheated to 200-220 degrees.
Retrieved eggplant from the oven and let them cool.
The cooled pepper peel and seeds.
Peel the onion and finely slice it. Skip the onions and peppers through a meat grinder. If you want the chutney was a bit sharper, you can add a pod of hot pepper, removing the seeds.
Peel the eggplant from the skin and seeds
Due to the fact that cleaning of small seeds of eggplants work very hard, I do the same as with the tomatoes. The eggplant was milled in a blender and then the mass is rubbed through a sieve.
Add in capacity, which is already uvarivaetsja tomato puree, chopped peppers and mashed eggplant. Stirred the mixture. Add sugar, salt, olive oil.
Uvarivaniem all to reduce in volume, constantly trying. If you do not have enough sugar or salt - adjust. This process took me about 2 hours. The result is a dense mass with a wonderful flavor and smell.
The resulting chutney Packed in pre-sterilized banks, cover with lids and place in a container of water. If you have cans of 500 ml, the sterilization time content is 15 minutes, after boiling water.
Due to the fact that my kids love more homogeneous chutney, the portion of the finished product I shredded further immersion blender. In the photo she is a little lighter. This year I'm with this homemade chutney.
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