Tomato-Quinoa Chutney

Ingredients for 1 servings:

• 125 g quinoa
• 300 ml vegetable broth, preferably homemade
• 1.35 kg tomatoes (vine tomatoes), not too large
• 400 g plum(s), sour, fresh and firm with white flesh
• 400 g apricot(s), fresh
• 70 g fresh ginger
• 20 g garlic
• 20 g chili pepper(s), seeds removed
• 300 g zucchini
• 100 g mango(s), dried slices
• 100 g spring onions
• 250 ml apple cider vinegar, cloudy, 5% acidity (organic)
• 300 g raw cane sugar
• Sea salt
• Pepper, black, medium coarse ground
• 8 tbsp olive oil or palm oil
• 2 tbsp maple syrup, alternatively sugar beet syrup

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

exotic, sweet – sour and slightly spicy

Briefly roast the quinoa in 2 tablespoons of oil over medium heat and deglaze with the vegetable stock. Simmer until the quinoa is “al dente,” about 15 minutes. Strain any excess stock through a sieve and let the quinoa rest. Score the tomatoes crosswise opposite the stem and blanch until the scored edges spread open. Then immerse them immediately in ice water. Blanch the plums, apricots, and zucchini as well. Remove any skin, stem, stones, or pits from the tomatoes, apricots, and plums. Quarter the tomatoes and apricots and set aside. Cut the plums into small cubes and chill. Also cut the zucchini into small cubes and set aside. Thinly slice the spring onions. Finely chop the ginger, garlic, and chili separately using a mincing knife. Cut the mango slices into tiny squares. Sauté the onions, garlic, and ginger in 6 tablespoons of oil over medium heat. Then add the mango pieces and the brown sugar and caramelize until light yellow. Deglaze with the apple cider vinegar and immediately add the apricots, allowing everything to reduce slightly. Briefly increase the heat, add the quartered tomatoes, and bring to a boil. Then reduce the heat to low. Add the chopped chili peppers and season the chutney with a little pepper and salt. From here, simmer gently for about 20 minutes until reduced, then add the zucchini. Season with maple syrup, pepper, and salt. Continue to simmer on low heat for another 5-10 minutes, then remove from the heat. Add the cooled plums and let the chutney rest for about 10 minutes, then stir in the quinoa. Ladle the chutney into jars or twist-off jars, then refrigerate upside down. This chutney pairs well with light meats like chicken, turkey, or veal. But it’s also worth trying on its own with some white bread.