Surinamese chutney

About the recipe

Delicious in a meal to add some spice, on a sandwich with peanut butter or simply with cheese or sausage.

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Servings:

big pot

Region:

South America

Kitchen:

Surinamese

Working hours:

30 min

Total preparation:

30 min

Course/dish:

M, f, v or v

Vegan

Material:

Season:

Complexity:

Simple

Ingredients and supplies

2 onions
4 of 5 Madam Jeannette
2 cans of peeled tomatoes or 1 kilo of fresh tomatoes
3 tbsp masala curry
pepper to taste
salt to taste
dash of vinegar
dash of sunflower oil

Prep-work

Preparation

Fry the onions in the sunflower oil until translucent, add the garlic and let it simmer briefly.

Add the rest and let it simmer/reduce for a long time.

Add salt, pepper and vinegar to taste.

Note the chutney is quite spicy at first (depending on the Madam Jeanette) but levels off after a day. Then comes to taste. Keeps for a long time in the refrigerator.

Variation:

Replace tomatoes with onions or potatoes

Replace masala curry with djinten or ketoembar

KPK

3 februari 2018