Spicy tomato chutney with caramelized onions

Ingredients for 4 servings:

• 2 cans of chopped tomatoes, 800 g
• 300 ml white wine vinegar
• 2 large onions, red
• 175 g sugar
• 175 g brown sugar
• 1 garlic clove(s), squeezed
• 1 piece(s) ginger, thumb-thick, grated
• 1 tsp, heaped salt
• 1 tbsp sunflower oil
• 1 ½ tsp, heaped chili flakes
• 1 tsp, heaped fenugreek
• 1 tsp, heaped black cumin
• 1 tsp, heaped mustard seeds
• 1 tsp, heaped cumin
• 1 tsp, heaped fennel seeds

Instructions

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

An explosion of flavor on the tongue, slightly oriental, perfect with strong cheese and meat dishes

Briefly toast the chili flakes with fenugreek seeds, black cumin, mustard seeds, cumin, and fennel seeds in 1 tablespoon of oil in a pan and set aside. Peel the onions, halve them, and thinly slice them. In a heavy saucepan over medium heat, melt both types of sugar together until golden brown and caramelized. Then add the onion rings to the melted caramel and stir briefly. Deglaze with the vinegar and add the chopped tomatoes. Stir in the resolidified sugar until smooth. Season with a crushed garlic clove, salt, and freshly grated ginger. Add the toasted spices and simmer over medium heat for about 50 minutes, stirring occasionally, until the mixture thickens noticeably and has a jam-like consistency. Carefully sterilize four small jars with lids in boiling water and pour in the hot mixture. Close the jars and then leave them on the lids for a few minutes. It’s heavenly as a relish for pan-fried dishes like steaks, but also great with strong cheeses. It can be enjoyed both hot and cold.