Peach chutney with green tomatoes

Ingredients for 1 servings:

• 1 kg peach(s), without skin and stone
• 4 onions, red
• 4 tomatoes, green, optionally red tomatoes
• 30 g fresh ginger
• 1 tsp curry powder, mild
• 2 chili peppers, hot or mild, to taste
• 140 g sugar
• 100 ml apple cider vinegar
• 6 stalks of flat-leaf parsley
• 5 tbsp olive oil
• ½ tsp sea salt
• 2 tbsp raisins

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

ideal barbecue side dish

Wash and peel the peaches, remove the stones, and cut the flesh into small cubes. Finely dice the ginger (I use a chopping knife). Dice the onions and finely chop the chilies. Roughly chop the tomatoes. Heat the oil in a pan and fry the onions until translucent, then add the ginger. When the onions are almost cooked, add all the other ingredients to the pan. Simmer for about 20 minutes, taste, and adjust the seasoning if necessary. Immediately pour into jars that have been rinsed with hot water, screw on the lids, and turn upside down. It goes wonderfully with grilled meat and game dishes, as well as with fried or grilled fish. This chutney is also very popular with Chinese cuisine.