Chutney of boiled peppers with carrot - Ajvar od barene paprike sa sargarepom

Chutney of boiled peppers with carrot

Ingredients:

5 kg       red peppers cleaned of seeds

1 kg      eggplant peeled

1 kg      carrot

1 l         oil for frying

For liquid to boil vegetables:

  2 l                   water

10 tablespoon   sugar

10 tablespoon   salt

½ coffee cup    essences

Preparation:

All ingredients for liquid to boil vegetable put on the stove and stir to melt salt and sugar. Boil the peppers, eggplant and carrot in boiling liquid. Boiled vegetable leave to chill and drain and then grind on meat machine. In large pot put 1 l oil and fry grinded mass about 1 hour. Warm chutney put in warm jar and all jars put in oven to brown. Take out the jars from oven and pour the layer of oil on the top. Close with cellophane and leave to cold wrapped in a blanket. Or simply warm chutney closed with coverlid, wrapped in blanket and leave to cold. 

 

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Ajvar od barene paprika sa sargarepom

 

Sastojci:

5 kg       crvene paprike ociscene od semena

1 kg       plavi patlidzan oljusten

1 kg      sargarepa

1 l         ulja za przenje

Za tecnost u kojoj se bari povrce:

  2 l                       vode

10 kasike              secera

10 kasike              soli

½ kafene soljice   esencije

Priprema:

Sve sastojke za tecnost u kojoj se bari povrce staviti u veci sud i staviti na sporet mesajuci da se sastojci otope. Kad tecnost provri, bariti povrce. Obareno povrce ostaviti da se ocedi i oh;adi a zatim ga samleti na masini za meso. U vecu serpu sipati 1 l ulja i celokupnu masu mlevenog povrca pa prziti oko 1 sat. Vruc ajvar sipati u vruce tegle i staviti ih u rerun da se zapece pa sipati sloj vruceg ulja i zatvoriti celofanom, uviti u cebe i ostaviti da se ohladi. Ili jednostavno zatvoriti dobrim poklopcem, uviti u cebe i ostaviti da se ohladi.