Green tomato chutney

Ingredients for 1 servings:

• 1,500 g tomatoes, green
• 500 g onion(s)
• 500 g sugar
• 150 g raisins
• 200 ml white wine vinegar
• 1 ½ tbsp flour
• 1 ½ tbsp curry
• 1 tbsp mustard, medium hot
• 1 tsp cayenne pepper
• 4 cloves garlic
• 1 ½ tsp cumin, ground
• 1 ½ tsp fresh ginger, finely chopped or grated
• some pepper, fresh, finely chopped, hot

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 45 minutes

tastes really delicious

The night before, roughly chop the onions (3-4 mm), cut the tomatoes into 1/2 cm thick cubes and season everything well with salt (like radishes). Cover and leave to stand overnight. The next day, squeeze out the mixture well and simmer with the sugar, vinegar and raisins in an uncovered pot for about 45 minutes, stirring frequently. In the last 10 minutes, add the flour (mixed with water until smooth) and the spices to the mixture and finish cooking. Allow to cool slightly and then transfer to twist-off jars while still very hot and seal tightly. Let stand for at least 6 weeks before enjoying. Goes well with cold platters or grilled food; I can eat it on its own.