1 head of garlic (minced), teeth removed and chopped
6 cm piece of ginger, peeled and minced
0.5 liter white vinegar
2 kg tomatoes, peeled and seeded, diced
400 g crystalline sugar
3 tablespoons salt
4 tablespoons clear grape juice
4 tablespoons mandarin oranges, peel removed, cut into strips
1 pinch of Calabrian pepper
1 head of garlic (minced), teeth removed and chopped
6 cm piece of ginger, peeled and minced
0.5 liter white vinegar
2 kg tomatoes, peeled and seeded, diced
400 g crystalline sugar
3 tablespoons salt
4 tablespoons clear grape juice
4 tablespoons mandarin oranges, peel removed, cut into strips
1 pinch of Calabrian pepper
In a blender, thoroughly blend the garlic, ginger, and 1 tablespoon of white vinegar. Reserve
Place tomatoes, remaining white vinegar, sugar, salt, pepper, and cook on low heat for approximately 1 hour and 30 minutes, stirring occasionally
Finally, add grape juice and mandarin oranges, letting it simmer for another 5 minutes
This chutney should be shiny, with a consistency like soft jelly.
