Weigh, wash and dice the tomatoes. Remove the damaged areas. Roughly dice the onion and chop the garlic. Mix with the sea salt in a large enough bowl and put the lid on in the refrigerator for 24 hours.
Drain the tomato, onion and garlic mixture through a sieve after it has soaked for 24 hours. Drain in the sink for an hour.
Take out a portion with your hands and forcefully squeeze out the liquid with both hands. Put in a large saucepan. Pour sugar over it and vinegar
When it comes to dried fruit, you can choose between dried figs, dates, apricots or raisins. I chose apricots. Dice the dried fruit. If not already ground, roast the spices in a saucepan and mortar. Add the apricots and spices to the pot as well.
Bring the chutney to the boil and then let it simmer for 2 hours with the lid slightly open. If it is still too runny, mix 1 or 2 tablespoons of starch with a little cold water and bind. Cook for another 10 minutes and puree part of the total amount with the hand blender. Fill into glasses while still hot and close immediately.