Tomato and Paprika Chutney
recipe for Tomato and Paprika Chutney has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This Andalucian recipe for tomato and paprika preserve
is usually made in the winter months. Using hot smoked
paprika and red chilli this chutney/salsa has plenty
of bite and goes very well with cheeses, serrano ham
and other cured meats.
for Tomato and Paprika Chutney
1kg Fresh ripe tomatoes
2 Large onions
6 Garlic cloves
1 Red chilli pepper
250g Brown sugar
1 Tsp hot
175ml Red wine vinegar
to make Tomato and Paprika Chutney
tomatoes, thinly slice onion and slice the garlic
Add all of the ingredients to a deep pan or Spanish
to the boil then turn down the heat and simmer gently
for 60 minutes stirring regularly.
up the heat and bring to the boil once more until
the mixture becomes dark and sticky.
the mixture into jars and leave to cool before sealing.
keep for up to 8 weeks.
with permission of Orce