Tomato chutney



2 teaspoons of vegetable stock Bouillon Herkules
750 gr vine tomatoes (different types of tomatoes give the best taste)
200 gr red onion
1 red chili pepper
piece of ginger of about 2 cm
125 gr caster sugar
125 ml red wine vinegar
1 teaspoon mustard
1 tablespoon tomato paste
1 pinch of smoked paprika powder

rocket salad
egg plant
olive oil
pepper and salt


Remove the crown and seeds of the tomatoes and cut into large pieces.
Finely chop the onions, ginger and chili pepper.

Bring the tomatoes, onions, ginger and pepper to the boil with the red wine vinegar for about 15 minutes.
Add the sugar, broth, tomato paste and mustard, stir well and let it simmer for 20 minutes over a low heat.
Season with pepper, salt and smoked paprika powder.

You can grill the aubergines while the chutney is on the fire.
Cut the eggplant into long, thin slices, brush with olive oil. Grill until soft.

Cover the ciabatta sandwich with a good layer of chutney and rocket. Top with eggplant slices.

Preserve chutney:

Boil the preserving jars, let them drain upside down and let them dry on a clean tea towel. Fill the jars with the chutney and seal hermetically.

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