Preparation time
10min
Total time
55min
Portion
2
jar(s)
Level
easy
Ingredients
Chelsea's Chilli, Tomato and Capsicum Chutney
- 3 cloves garlic
- 1 piece ginger, stem, to taste
- 100 g red onion
- 150 g Fresh red chillies, pith and seeds removed
- 200 g Capsicum, can use frozen
- 300 g tomatoes
- 200 g white sugar
- 80 g apple cider vinegar
- 1 tsp salt
Slurry
- 2 tbsp cornflour
- 2 tbsp balsalmic vinegar
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add garlic, ginger, red onion, fresh chillies and capsicum to mixing bowl.
Chop 5 seconds speed 6. Scrape down sides of the bowl - Add tomatoes and chop 3 seconds speed 5. Scrape down sides again
- Weigh in white sugar, apple cider vinegar and salt. Add lid and then put the varoma on with jars ontop to sterilise while cooking. Cook for 35 minutes at 120 degrees speed 1
- Make a slurry with balsalmic vinegar and cornflour in a small bowl. Once chutney has cooked add slurry and mix with spatular. Transfer quickly to sterilised jars and seal
Tip
Great with cheese boards, on burgers or in wraps or spread onto cream cheese with crackers
Thermomix Model
-
Recipe is created forTM 7
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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