Tomato Chutney

Blanch (scald) the tomatoes, rinse and remove the skin. Cut the fruit in half, remove the stem and cut the halves into small pieces. Remove the peel from the onions and garlic cloves and chop them finely.

Put the garlic and onion cubes, tomato pieces and vinegar in a wide saucepan. Bring the mixture to a boil briefly, then simmer on low heat for about half an hour, stirring occasionally.

Cut the chili peppers in half, remove the seeds and chop them finely. Add the sugar, the chili pieces and the spices. Continue to simmer gently for another 1.5 hours until the chutney thickens slightly.

Pour the chutney into the prepared clean preserving jars, seal with rubber rings, glass lids and preserving clips.

Cook for 30 min at 90 °C in a hot water bath, this will give the chutney a long shelf life.

If you fill the chutney into jars with screw lids, the shelf life of the contents is limited: You should have consumed the chutney within 3 to 4 months.

Goes well with: Grilled meat, warm bread, fried fish.

Tip: Stock up on high-quality spices – it pays off!

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