Tomato chutney

Ingredients for 1 servings:

• 1 ½ kg tomatoes, fully ripe
• 2 m.-sized onion(s)
• 3 cloves garlic
• 2 tsp coriander
• 3 tsp mustard seeds, yellow
• 1 tbsp sea salt
• ½ liter apple cider vinegar
• 300 g brown sugar

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 days 1 hour 45 minutes

Spicy side dish to grilled meat, fish or simply to rice dishes

Blanch the tomatoes in boiling water and peel them. Cut them into large pieces, removing the stems. Peel and finely dice the onion and garlic. Briefly roast the coriander and mustard in a sufficiently large saucepan without any additional fat until they begin to smell. Then add the tomatoes and all the remaining ingredients and simmer for 1 to 1.5 hours over low to medium heat, stirring frequently, until the mixture becomes creamy. Immediately transfer the mixture to clean twist-off jars, seal tightly, and allow to cool. Let the mixture steep for at least 7 days before enjoying. The mixture will keep for about 6 months if stored in a cool, dark place. Once opened, use up in the refrigerator within about 2 weeks.