Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Berry chutney
Baked Tommes
To serve
Utensils
4 jars rinsed in hot water (each approx. 150 ml) with lids
How it's done
Berry chutney
Place the blackberries and all the other ingredients up to and including the thyme in a pan, bring to the boil while stirring, cover and reduce for approx. 30 mins. over a medium heat, stirring occasionally.
Fill the prepared jars with the mixture, seal immediately and leave to cool on a cloth.
Baked Tommes
Place the Tommes on a baking tray lined with baking paper, season with salt, sprinkle with thyme. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
To serve
Spoon the chutney on top of the cheese, season.
| Serve with: | Toasted pagnol bread |
|---|---|
| Shelf life: | Store in a cool, dark place for approx. 2 months. Once opened, keep the jars in the fridge and consume the chutney quickly. |
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