John Myers
Ingredients for 1 servings:
- 500 g tomatoes, yellow
- 50 g Habanero pepper(s), yellow
- 250 ml white wine vinegar
- 250 g gelling sugar 2:1
- 3 tsp, heaped salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Remove the stem ends from the tomatoes and habaneros. Cut the tomatoes into small cubes (approx. 3 mm) and the habaneros into very small cubes (approx. 1 mm). Cook together with the wine vinegar and salt for 10-15 minutes, until they begin to break down slightly. Then add the gelling sugar and cook the mixture for another 5 minutes. Finally, pour into hot, rinsed jars with screw lids, screw on the lids, and let cool. Tip: If you want to taste it, snack on a piece of hard cheese to quickly soothe the burning sensation in your mouth. The chutney goes well with all Indian dishes or on cheese bread. Note: This recipe was born out of the idea of wisely preserving my own balcony harvest of yellow habaneros. Since these are quite hot but also fruity, I combined them with yellow tomatoes, not least because of their beautiful color.
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