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Tomato and Paprika Chutney

This recipe for Tomato and Paprika Chutney has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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.

Ingredients 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 smoked paprika
175ml Red wine vinegar

How to make Tomato and Paprika Chutney

  • Chop tomatoes, thinly slice onion and slice the garlic cloves.
  • Add all of the ingredients to a deep pan or Spanish “Olla”.
  • Bring to the boil then turn down the heat and simmer gently for 60 minutes stirring regularly.
  • Turn up the heat and bring to the boil once more until the mixture becomes dark and sticky.
  • Place the mixture into jars and leave to cool before sealing.
  • Will keep for up to 8 weeks.

Tomato and Paprika Chutney

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Orce Serrano Hams

Published with permission of Orce Serrano Hams