Tomato and apricot chutney

Ingredients for 1 servings:

• 500 g beefsteak tomatoes
• 500 g apricot(s)
• 150 g onion(s)
• 1 tbsp honey
• 3 tbsp balsamic vinegar
• 1 tsp curry
• 1 pinch of allspice
• 1 pinch of cinnamon
• 1 tbsp mustard seeds
• turmeric
• chili powder
• Garlic
• 20 g fresh ginger
• 1 tsp salt
• 1 tbsp coconut oil
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the tomatoes crosswise, place them in boiling water for 2 minutes, and peel them. Dice the tomatoes and apricots. Sauté the chopped onion, garlic, and ginger in coconut oil until translucent. Finally, briefly toast the spices, not too hot. Be careful, or they will become bitter. Add honey and deglaze with balsamic vinegar. Simmer the diced apricots and tomatoes until the desired consistency is reached, adjusting the seasoning if necessary. While hot, pour the mixture into small jars, drizzle with about 1 tablespoon of olive oil per jar, screw the lids tightly, and simmer in hot water. It keeps for several months. Tastes great with meat, rice, and vegetables. I called it sweet, sour, and hot sauce.