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🍽️ Homemade Onion and Tomato Chutney

434 kcal · 30 min · 4 servings

Ingredients

• 1 kg tomatoes
• 500 g red onions
• 2 garlic cloves
• 50 g raisins
• 1.5 tbsp salt
• Ginger (to taste)
• 1 tsp black peppercorns
• 1 tsp allspice berries
• 350 g brown sugar
• 350 g sugar
• 0.75 l apple cider vinegar (or white wine vinegar)
• 6 jam jars (screw-top jars)

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Score the tomatoes crosswise.
3. 3. Dip the tomatoes briefly into the boiling water.
4. 4. Shock the tomatoes immediately with cold water.
5. 5. Remove the skin from the tomatoes.
6. 6. Cut the peeled tomatoes into cubes.
7. 7. Place the tomato cubes into a large cooking pot.
8. 8. Peel the onions.
9. 9. Cut the onions into eighths.
10. 10. Add the onion pieces to the tomatoes in the pot.
11. 11. Peel the garlic cloves.
12. 12. Slice the garlic thinly.
13. 13. Add the garlic slices to the tomatoes and onions.
14. 14. Add the raisins to the pot.
15. 15. Add the salt to the pot.
16. 16. Add the ginger to the pot.
17. 17. Crush the peppercorns in a mortar or crush them with a cutting board.
18. 18. Crush the allspice berries in a mortar or crush them with a cutting board.
19. 19. Add the crushed peppercorns to the pot.
20. 20. Add the crushed allspice berries to the pot.
21. 21. Add the sugar to the pot.
22. 22. Add the vinegar to the pot.
23. 23. Bring the mixture slowly to a boil.
24. 24. Simmer the mixture at medium heat.
25. 25. Continue simmering until the mixture becomes thick.
26. 26. Skim off the rising foam if necessary.
27. 27. Cook the chutney for about 40 minutes.
28. 28. Rinse the screw-top jars with hot water in the meantime.
29. 29. Let the jars drip dry on a dish towel.
30. 30. Stir the chutney frequently from halfway through the cooking time.
31. 31. Prevent the chutney from becoming too sticky.
32. 32. Turn the screw-top jars upside down.
33. 33. Fill the very hot chutney into the jars using a metal measuring cup or a ladle.
34. 34. Use a filling ring to fill the jars.
35. 35. Clean the rim of the jars.
36. 36. Seal the jars immediately.
37. 37. Place the jars on the lid to create a vacuum.
38. 38. Repeat the filling process until all the chutney is bottled.
39. 39. Turn the jars right side up again after about 5 minutes.

Nutrition per serving

• kcal: 434
• Protein: 3 g · Fett/Fat: 0 g · Carbs: 99 g