The chutneys are a type of jams species, originating in India, which are often add vinegar as a preservative and flavouring. The English are very addicted to this type of working, and they have become fashionable in Europe the chutneys. Normally carried fruit, and often quite spicy. The I like most is the mango, very rich. Recently I had to serve a buffet in my school and it occurred to me, as incoming original prepare tartaletas of anchovies with tomato chutney, which I have adapted to taste Spanish, and less spicy chutneys sweeter than the original. At the end were highly successful and why you step recipe.
Ingredients: 80 grams. sugar (or 100 grams. brown sugar), 1 kgr. Very ripe tomatoes, 1 onion, 50 cc. apple vinegar, salt, black pepper, 2 latit anchovies in olive oil, pinch of oregano, tartaletas or toast, to serve.
Preparation: Scheldt tomatoes in boiling water a few seconds to peel more easily. Cutting tomatoes and reserve. Pela and itches very thin onion.
Pass the tomatoes to a saucepan, add the minced onion, sugar, salt, oregano, pepper, vinegar, baking everything together over a low heat about 45-50 minutes, stirring frequently, taking care not to grip . It is best to use a thick-bottomed saucepan.
If you want to make a finer texture, such as jam, chutney crushed the few seconds with the blender, but I like more without grinding. Once cool list and passes to a tight Tupper tightly closed and stored in cold.
At the time of serving the tartaletas mounted or toast with a base of tomato chutney, covered with an anchovy, drained of its oil. It is also well on crackers type crackers, salty, with a little cheese. You'll see how to surprise your friends with this original appetizer, who is also a good way to take too ripe tomatoes.
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