Tomato gingerbread chutney

Ingredients for 1 servings:

• 175 g leek
• 400 g tomatoes, peeled from the can
• 250 g cherry tomatoes
• 1 garlic clove(s)
• 5 pinches of chili powder
• 1 tsp, heaped gingerbread spice
• 50 g raw cane sugar
• 1 ½ tsp sea salt
• 1 tbsp oil
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, vegetarian, delicious gift from the kitchen, for approx. 3 glasses

Clean the leek, halve it lengthwise, wash thoroughly between the individual layers, and dry well. Then cut into fine strips. Peel the garlic and chop finely or press it through a garlic press. Wash the cherry tomatoes and dry well. Heat the oil in a saucepan, add the sugar, and let it caramelize. Add the leek and garlic and deglaze with the canned tomatoes. Simmer for 10 minutes. Season with sea salt, chili, balsamic vinegar, and gingerbread spice. Add the whole cherry tomatoes and simmer for 5 minutes. Pour the chutney into 3 clean jars and immediately seal them airtight. The chutney will keep in the refrigerator for about 2-3 weeks and tastes great with cheese, for example.