Apple and tomato chutney

Ingredients for 1 servings:

• 200 g sultanas
• 200 g currants
• 400 g apples, sour
• 175 g onion(s)
• 6 m.-large tomato(s)
• 3 bell peppers, green
• 2 bell peppers, red
• 1 garlic bulb(s)
• 800 g sugar
• 100 g salt
• 500 ml white wine vinegar
• 250 ml red wine vinegar
• 75 g ginger (pickled from the jar)
• 150 g mustard seeds

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Finely dice the vegetables and apples, and mince the garlic. Combine everything with the sultanas, currants, sugar, salt, white wine vinegar, red wine vinegar, ginger, and mustard seeds in a large saucepan over medium heat. Simmer uncovered for about 2.5 to 3 hours. Stir occasionally to prevent burning. Once cooled, the chutney should have the consistency of jam. If it’s still too runny, simmer for another half hour. It will keep for several months if tightly covered. This recipe yields approximately 3 liters of chutney.