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Peppers are much more than just delicious raw food. From this you can e.g. also conjure up delicious chutneys. They are delicious and, above all, quickly prepared.Paprika chutneys taste spicy and often a little sweet. Paprika in a salad, paprika spread, filled paprika, paprika soup - yes, the vegetables can be used to conjure up many different and, above all, delicious dishes.
Have you ever made a chutney out of it? This is child's play and, among other things, goes very well with a wide variety of meat dishes. It is also beautifully packaged and a great host gift on barbecues. How about e.g. with a delicious paprika-tomato chutney or a paprika-mango chutney? Sounds delicious? Then just try these recipes!
Recipe No. 1 - Bell Pepper Tomato Chutney
A real classic among paprika chutneys is the paprika-tomato chutney. It tastes spicy and is still somewhat sweet. So speak a real treat.
- 2 red peppers
- 500 g tomatoes
- 250 g onions
- 125 ml white wine vinegar
- 200 g of sugar
- 1/2 tsp crushed cloves
- 1 tsp mustard
- 1 tsp salt
- 1 tsp pepper
- 1 tsp rose-hot paprika powder
Scald and peel the tomatoes. Then chop the tomatoes, peppers and onions and put them in a saucepan. Then steam the whole thing in medium heat in an open saucepan until there is only a little liquid left. Then add the sugar and all the spices and bring to the boil over high heat and with constant stirring for about ten minutes. Then you can already pour the hot chutney into glasses.
Recipe No. 2 - Bell Pepper Mango Chutney
If you want to try a fruity version, the delicious paprika-mango chutney is the right choice. Thanks to the mango, the ginger powder and the cayenne pepper, freshness and a slight sharpness come into play here, which make the chutney very tasty.
- 2 red peppers
- 2 ripe mangoes
- 250 g onions
- 4 cloves of garlic
- 250 g of sugar
- 250 ml fruit or wine vinegar
- 1/2 tsp curry
- 1 tsp ginger powder
- 1/2 tsp cayenne pepper
- 1 pinch of cinnamon
- 1/2 tsp salt
- 50 g raisins
Dice the peppers and mangoes. Then finely chop the garlic, dice the onions and sauté both on a high flame but in only a little oil, but do not brown. Now add the bell pepper and mango cubes, the sugar, the vinegar and the spices, bring the whole thing to the boil briefly and let everything simmer on a low flame for about 60 minutes. Stir occasionally.
As soon as the liquid is reduced, add the raisins and let everything simmer for another 15 minutes. If the whole thing has taken on a jam-like consistency, all you have to do is season the chutney with salt and cayenne pepper.
Recipe No. 3 - Pepper and Pear Chutney
The paprika and pear chutney is also fruity, but distinctly milder in taste, which ensures a pleasant change on the menu.
- 60 g peppers
- 140 g pear
- 40 g spring onions
- 1 clove of garlic
- 50 g jam sugar 3: 1
- 50 ml of vinegar
- Pepper, chilli, ginger and thyme to taste
Finely dice or chop the bell pepper, pear, the spring onions and the cloves of garlic. Then mix everything with the jam sugar and add the vinegar. Then bring the whole thing to the boil and boil it for four to five minutes. Stir constantly so that nothing burns. Then season the chutney with the spices as you like - but keep stirring. As soon as the gelling test, like with jam, is successful, you can fill the hot chutney into glasses.