Fruity-spicy tomato chutney

Ingredients for 1 servings:

• 1.7 kg tomatoes
• 2 onions
• 4 garlic cloves
• 1 small zucchini
• 1 apple
• 1 nectarine(s) or peach
• 1 piece(s) ginger, thumb-sized
• 2 tbsp olive oil
• 100 g brown sugar
• 110 ml red wine vinegar
• 50 ml balsamic vinegar, dark
• 2 chili peppers or hot peppers
• 7 tbsp tomato paste
• 1 tbsp paprika powder, mild
• 1 tsp paprika powder, hot
• 1 tbsp mustard, hot
• 1 tbsp broth, granulated
• salt and pepper

Instructions

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

Finely chop the onion and garlic and fry in olive oil in a large pan. Peel, core, and dice the apple. Add it to the onions and fry for a few minutes. Dice the zucchini and peeled nectarine or peach and fry for a few minutes in the pan. Add the sugar and let it caramelize. Deglaze with red wine and balsamic vinegar. Remove the stems from the tomatoes, cut them in half, remove the seeds with a spoon, and dice them. Peel and dice the ginger, and add it to the pan along with the tomatoes. Halve the peppers, remove the seeds, cut them into thin strips, and add them to the pan. Now simmer uncovered over medium heat until most of the liquid has evaporated. This took me about 40 minutes; it varies depending on the water content of the tomatoes. Stir occasionally to prevent it from burning. Once the desired consistency is reached, puree everything with an immersion blender. Then add the tomato paste and spices. Bring back to a boil briefly – be careful to avoid splashing, and stir constantly – and immediately pour into sterile preserving jars. Turn the hot jars upside down until they cool. The chutney will keep for several months without refrigeration. Once opened, store the jars in the refrigerator. The specified amount yielded 5 small jars.