One of my personal favorites for the winter is undoubtedly tomato jam! By the end of the summer, when tomatoes are mature and economical, I prepere this jam. Extra sweet and spicy, after adding in some of my adorned cayenne peppers, that we plant every year for the preparation of a hot tabasco sauce, and a lot of grated ginger. Do not think that I serve this jam with fresh bread and hot coffee … no! I serve it with spicy sausages and cheeses on a plate that I prepare to accompany our wine, in a sandwich or on a fried feta cheese ! Even if you don’t prefer to make it spicy, it still has a lot of interest! Try it!
Spicy Tomato ChutneyPrint This
- ○ 1000 gr. mature tomatoes
- ○ 400 g sugar
- ○ 1-2 cayenne peppers
- ○ 80 g ginger root
- ○ 2 cloves of garlic
- ○ 5-6 motes allspice
- ○ 1 tsp. salt
- ○ 200 ml vinegar
Wash well the tomatoes, remove the stems and mash 700 grams of them, the rest cut into cubes.
In a saucepan, add the paste and diced tomatoes, sugar, two cloves of garlic -whole so we can remove them-, allspice, salt the cayenne peppers and grated ginger.
Start preparing the chutney at high temperature until boiling starts. Then lower to moderate temperature and allow chutney to boil until it is thick enough, stirring and controlling it regularly.
To test whether the chutney has thickened as you would like, take a spoonful on a plate and wait to cool. If it has thickened enough, add the vinegar and boil for a while.
Repeat the review process. When you are certain that it has thickened enough and is ready, remove the garlic, spicew and peppers and transfer chutney to a clean jar, hot as it is.
Turn the jar upside down and leave until the chutney cools.
Keep it in the fridge.