Spicy tomato and peach chutney

Ingredients for 1 servings:

• 1,500 g tomatoes
• 500 g peach(s)
• 500 g onion(s)
• 1 large garlic bulb(s) (about 12 large garlic cloves)
• 1 chili pepper(s), finely chopped
• 450 ml spirit vinegar
• 250 g sugar
• 1 tbsp paprika powder, hot
• 1 tsp cayenne pepper
• 2 tsp mustard seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

for approx. 10 glasses

Blanch the tomatoes and peaches, peel them, and finely dice them. Simmer with the finely chopped onions, chopped garlic, finely chopped chili, and 160 ml of spirit vinegar for about 30 minutes. Then add 290 ml of spirit vinegar, sugar, paprika, cayenne pepper, and mustard seeds. Simmer everything with the lid uncovered for about 1 1/2 hours until the chutney has thickened. Stir frequently to prevent it from burning. Pour into preheated, sterilized jars. Makes about 10 jars. Let it rest for 2 months, then enjoy. The chutney will keep for about 2 years. If you open a jar and don’t use it right away, you can keep it in the refrigerator for about 4 weeks. The chutney goes well with grilled or roasted meat (even with sauce). It also makes a delicious dip for sausages, tortilla chips, or vegetable sticks. It can be used as a spread on bread or as a topping for savory pancakes.