Ajvar iz mamine bilježnice / "Ajvar" ( chutney ) from my mother's notebook

Ajvar iz mamine bilježnice

Scroll down for recipe in English...

I ako ga zovem maminim ipak je to ajvar na moj način. 
Zašto? Zato što uvjeti u kojima ja radim nisu kao oni u kojima je moja mama to radila...To je bila prava fešta u dvorištu i ljetnoj kuhinji... Ja u 34 kvadrata radim nemoguće, a ajvar se jedva čeka...

Sastojci:
3 kg crvenih roga paprika, 2 kg običnih paprika (žutih),1 kg patlidžana, 2-3 feferona, 1 glavica češnjaka, 500 ml ulja, 2 dl octa, alkoholnog ili vinskog, sol i 1 žlica crvene mljevene paprike (slatke)

Priprema:
Postupak pripreme pogledajte u našem video receptu...

Paprike složiti u nauljen lim za pečenje i peći na najjače u dobro zagrijanoj pećnici. Kad dobro zagore izvaditi, pokriti alufolijom dok se ne ohlade. Patlidžane rezati na pola i peći u nauljenom limu rezom prema dolje dok ne omekšaju...
Očistiti kožice i sjemenje od paprika, a patlidžane žlicom odvojiti od kože. Paprike staviti u cijedilo i ostaviti preko noći da se dobro ocijedi tekućina koju ispuštaju...
Sve samljeti na starom stroju za mljevenje mesa, izmiješati ...Češnjak i feferone usitniti ili i njih samljeti skupa s paprikama u stroju...
U dubljoj posudi koja može u pećnicu, ugrijati ulje, dodati mljevenu papriku, paziti da ne zagori ! 
Odmah umiješati mljeveno povrće... Miješati dok se ne upije svo ulje. Ulje ugrijati u posudi sa strane i dodavati po dio tokom pečenja! Ali ja taj dio ubrzam i stavim sve na početku!
Posoliti i dodati češnjak i feferon. Staviti u dobro ugrijanu pećnicu na 200 - 220°C . 
Peći oko pola sata. Umiješati ocat i vratiti u pećnicu... još oko pola sata ili do željene gustoće!
Ugrijati staklenke i u njih rasporediti vreli ajvar.
Staklenke složiti u lim i vratiti u pećnicu na 150°C 15 min, da se površina ajvara lagano zapeče.
U svaku uliti po malo ulja i zatvoriti!
Uživati odmah ili dok traje... Naš ajvar ne dočeka zimu, a nekoliko puta se pravi tokom sezone...

*****************

 "Ajvar" ( chutney ) from my mother's notebook

Although I call it my mom"s  it's still chutney on my way . Why? Because the conditions in which I do it are not like those in which my mother did it ... It was a real feast in the courtyard and summer kitchen ... I'm in the 34 squares do the impossible, and chutney are eagerly waiting to try ...

Ingredients :

3 kg of red horn pepper , 2 kg of ordinary peppers ( yellow ) ,1 kg eggplant,  2-3 chili peppers , 1 head of garlic , 500 ml oil , 2 dl of vinegar , alcohol or wine , salt and 1 tablespoon red paprika ( sweet )
Preparation:
The process of preparing look at our video recipe ...

Peppers put in oiled baking sheet and bake at the highest temperature in a well- heated oven . When you get burnt color , remove them , cover with the aluminum foil until cool . Eggplants cut in half and bake in an oiled baking dish, cut down, until soft ...
Clean the skin and seeds from peppers and eggplants with a spoon separate from the skins . Peppers put in colander and leave overnight to be well drained from fluid that emitted ... All grind on the old meat grinder , mix ... Garlic and chili peppers  chop or grind them together with peppers in the machine ...

In a deeper pan that can go in the oven , heat the oil , add ground sweet paprika , careful not to burn ! Immediately mix minced vegetables ... Stir until absorbed all the oil . Oil heat in a pot on the side and add the part during cooking ! But I hasten that part and put everything in the beginning ! Season with salt and add the garlic and hot pepper . Put in a well heated oven at 200-220 ° C .

Bake for about half an hour . Stir vinegar and return to the oven ... for about half an hour or until desired consistency ! Warm jars and deploy in them boiling chutney . Jars put in a roasting pan and return to oven to 150 ° C for 15 minutes , until the surface is lightly browned chutney . In each pour a little oil and close ! Enjoy immediately or during the ... Our chutney can not wait for the winter , a few times I make it during season ...