Tomato chutney with an Asian touch

Ingredients for 1 servings:

• 1 kg tomatoes, fresh, preferably aromatic
• 360 g sugar
• 1 piece(s) ginger, approx. thumb-sized
• 4 shallots
• 200 ml vinegar, Banyuls-
• 1 tsp ground cinnamon
• 1 tsp cumin, ground
• 4 tbsp mustard seeds
• 1 tsp chili pepper(s), dried (crushed)
• 2 tbsp sea salt
• some olive oil, for roasting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Ideal if you’ve harvested too many tomatoes in the summer and need to take care of them. It goes well with meat dishes and BBQs.

First, wash the tomatoes and then blanch them briefly to remove the skin. Then cut them into large cubes. Peel the ginger and dice it as finely as possible. Cut the shallots into medium-sized cubes. Put all the ingredients, except the mustard seeds, in a saucepan and bring to a boil. Simmer for about half an hour, until the diced onions have a soft consistency. Then, toast the mustard seeds in a pan with the oil to release the flavor (be careful, they tend to jump out of the pan) and add them. When the chutney starts to thicken (after about 10-15 minutes), pour it while still hot into freshly rinsed jam jars or place it in a preservative-free container.