Rhubarb and tomato chutney

Ingredients for 1 servings:

• 750 g rhubarb, cleaned
• 250 g cherry tomatoes
• 3 onions
• 50 g mango(s), dried, or apricots
• 150 g raw cane sugar
• 100 ml balsamic vinegar, lighter
• ½ tsp salt
• 4 tbsp tomato paste
• pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 20 minutes; Total time approx. 14 days 40 minutes

the highlight with goat cheese

Slice the rhubarb, halve the cherry tomatoes, finely dice the onions, and place everything in a large saucepan. Chop the mango or apricots into small pieces and add them along with the sugar, vinegar, tomato paste, and spices. Bring everything to a boil while stirring. Simmer over low heat with the lid half closed for 20 minutes. Purée if desired. Pour the chutney into hot, rinsed jars, seal them, and let stand with the lids down for five minutes. Let it sit for two weeks, and it’ll be even better. Delicious with grilled meat and all kinds of cheese.