Travelamigos green tomato chutney with habanero chili

Ingredients for 1 servings:

• 1 ½ kg tomatoes, green
• 1 handful of sea salt
• 500 g onion(s)
• 1 large red chili pepper(s) (Habanero pepper)
• 1 piece(s) ginger root, slightly larger than a thumb
• 300 g pumpkin flesh (Hokkaido)
• 5 figs
• 1 large apple
• 1 tbsp lemon juice
• 4 tbsp sunflower oil
• 200 g brown cane sugar
• 300 g sugar
• 200 ml white wine vinegar
• 2 tbsp curry powder
• 1 tbsp cumin
• 2 tbsp, leveled vegetable broth, instant
• 200 g raisins
• 1 shot of dry white wine
• 1 tsp citric acid
• 1 pack of preserving aid (sorbic acid)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

spicy and fruity

Remove the stems from the tomatoes (not all of them should be completely green anymore, they should at least have a slight yellow tinge in some places) and dice them finely (approx. 0.5 x 0.5 cm). Mix with plenty of sea salt and let them sit in the refrigerator for about 2 hours. Place them in a large colander and let them drain, collecting the water and setting them aside. Squeeze the tops of the tomatoes well with a slotted spoon. Peel and finely dice the onions. Deseed the habanero and chop very finely. Be sure to wear rubber gloves, otherwise your fingers will burn for days afterwards. If you are not used to the spiciness, use a small habanero and add more spice if necessary. Peel the ginger and chop very finely. Deseed the pumpkin and cut into very small cubes. Cut the figs into small pieces. Peel, core and chop the apple and immediately mix with lemon juice to prevent it from turning brown. Heat 3-4 tablespoons of oil in a large pot, add the onions, chilies, and ginger, stir in the brown sugar and white sugar, melting the sugar and allowing it to caramelize slightly. Deglaze with white wine vinegar, add the tomatoes, pumpkin, apple, and figs, bring to a boil, and simmer over low heat for about 30 minutes, stirring occasionally. Season with curry powder, cumin, and vegetable stock powder. Blend everything more or less thoroughly; the mixture should still be slightly chunky. Add the raisins and simmer for a further 15-20 minutes, stirring frequently. Season with sugar, a good splash of white wine, and a little more vinegar, if desired. If the consistency seems too thick, use 1-2 ladles of the reserved tomato liquid to thin it. Stir in the citric acid and preserving agent, bring to a boil again briefly, pour into sterile jars, seal, turn upside down for a few minutes, and store in a dark place for at least 6 weeks before consumption. Tastes great with fondue, grilled meat or fish, cheese, etc. It’s also delicious on bread, under cooked ham, or with cold roasts. I made enough for a total of 12 jars, each with a total of 150-200 ml.