Hello,
Just reading the topic of this challenge took me back to the years when I was a kid. I was brought up by my grandparents till my school age in a village. in my country Bulgaria.Now it is autumn season,when preparations are made for winter - September.
Chutney - which my grandparents used to make for the winter.
They made it with roasted red peppers,tomatoes and some roasted eggplants sweetened with honey. Homemade was a delicacy then and now.
The recipe is as follows: 20 kilos of red peppers are roasted and ground into a puree. before that, grandma makes tomato puree, which is ready 3 kilos. and 2 kilos of blue aubergines are also roasted and made into a puree. this preparation of the products is laborious and takes three days.
Then comes the last part. in a large copper cauldron, which has blackened over the years, a fire is lit over a hearth of beech wood. 500 grams of olive oil is poured in and first the pepper puree is brought to the boil, then the tomato puree and another 500 grams of olive oil are added. Grandpa stirs with a huge wooden spoon while the usual aroma of roasted red peppers wafts around. Just about this time, at the end of September, the irresistible smell of chutney was everyw
The children would walk around the cauldron of boiling, fragrant chutney and every five minutes we would ask when it would be ready.
Somehow it is nice that this memory of the tastes of my childhood years can become a memory that our modern children will in turn tell their descendants.
Hola,
Sólo con leer el tema de este reto me he remontado a los años en los que era un niño. Me criaron mis abuelos hasta la edad escolar en un pueblo de mi país, Bulgaria.
Chutney - que mis abuelos solían hacer para el invierno.
Lo hicieron con pimientos rojos asados, tomates y unas berenjenas asadas endulzadas con miel. Lo casero era una delicia entonces y ahora.
La receta es la siguiente: se asan 20 kilos de pimientos rojos y se hacen puré. antes de eso, la abuela hace puré de tomate, que está listo 3 kilos. y 2 kilos de berenjenas azules también se asan y se hacen puré. esta preparación de los productos es laboriosa y lleva tres días hasta que está lista.
Luego viene la última parte. En un gran caldero de cobre, ennegrecido por los años, se enciende un fuego sobre un hogar de madera de haya. Se vierten 500 gramos de aceite de oliva y primero se lleva a ebullición el puré de pimientos, luego se añade el puré de tomate y otros 500 gramos de aceite de oliva. El abuelo remueve con una enorme cuchara de madera mientras el habitual aroma a pimientos rojos asados se extiende por el lugar. Justo por estas fechas, a finales de septiembre, el irresistible olor a chutney estaba por todas partes.
Los niños se paseaban alrededor del caldero de chutney hirviente y fragante y cada cinco minutos preguntábamos cuándo estaría listo.
De alguna manera es bonito que este recuerdo de los sabores de mis años de infancia pueda convertirse en un recuerdo que nuestros hijos modernos contarán a su vez a sus descendientes.
Now that's a party sized recipe starting with 20 Kilos of Red Peppers! 😋
Thanks for sharing @merilin077 ❤️
This is a dose for 34 small jars. Have it for the whole winter. Thank you super ladies!😊🙏
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Que rico se ve eso me encanta de verdad las recetas de los abuelos son las mejores
Наздраве и успех!🍀🍁
Thank you for sharing the recipe and your memories. Take care!
like smiling people, a smile means a lot! Good day to you!🙂🙏🍀
I didn't know about this food, but anything with red peppers and eggplant is delicious.
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Se ve delicioso. He hecho puré de tomate pero nunca se pimientos es una muy buena idea...lo tendré en cuanta para el próximo año. Gracias por compartir suerte en el concurso.
Me alegro de haber sido útil
a alguien. Gracias de todo corazón. ¡Que tengas un buen domingo!👒🍁🍀