Chili-Tomato-Fruit Chutney

Ingredients for 1 servings:

• 7 Pepper, as needed
• 7 cocktail tomatoes
• ½ persimmon
• 3 small onions
• 3 garlic cloves
• ½ tbsp olive oil
• 1 tbsp jam (blackcurrant jelly)
• 1 tsp soy sauce
• 1 tbsp tomato paste
• 3 tbsp balsamic vinegar, dark
• 1 pinch of coriander
• 1 tsp sea salt
• ½ tbsp honey
• e.g. lemon juice (a few dashes)
• 2 mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Caution: sharp

Roughly quarter or chop the tomatoes, onions, garlic, chili peppers, and persimmons. Then place everything in a bowl, add the soy sauce, balsamic vinegar, and salt. Mix and let stand for half an hour. Then put everything in a blender and puree until smooth. Add the olive oil to a saucepan and heat gently. Sauté the tomato paste in it and mix well. Now add the pureed mixture and gradually add the coriander, honey, mint, and blackcurrant jelly. Simmer the whole thing on low heat, stirring frequently, for about 20-30 minutes. Then fill clean jars and let cool. It looks like a lot of work, but it’s actually quick and easy to do. The uses vary, of course. I mostly use it as a dip or spread. I also used the tomato skin and the chili seeds. For me, that’s part of it!