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🍽️ Fruity and Spicy Tomato-Blackberry Chutney

421 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 200 g blackberries
• 20 ml whisky
• 500 g beefsteak tomato
• 2 garlic cloves
• 4 spring onions
• 2 tbsp peanut oil
• 200 g brown sugar
• 100 ml red wine vinegar
• 1 tsp salt
• 1 tsp freshly ground pepper

Instructions

1. 1. Wash the chili peppers thoroughly.
2. 2. Remove the seeds from the chili peppers.
3. 3. Dice the chili peppers into small cubes.
4. 4. Wash your hands immediately with water if you did not wear disposable gloves.
5. 5. Wash the blackberries.
6. 6. Gently dry the blackberries with a kitchen towel.
7. 7. Drizzle the blackberries with whiskey.
8. 8. Pour boiling water over the tomatoes briefly.
9. 9. Remove the tomatoes from the hot water immediately and let them cool.
10. 10. Peel the skin off the tomatoes.
11. 11. Dice the tomatoes.
12. 12. Peel the garlic.
13. 13. Dice the garlic into very small cubes.
14. 14. Remove the hard ends of the spring onions.
15. 15. Cut the spring onions into small pieces.
16. 16. Heat the peanut oil in a pot.
17. 17. Sauté the chili cubes, spring onions, and garlic cubes in the hot oil.
18. 18. Stir the sugar into the pan.
19. 19. Pour in the red wine vinegar.
20. 20. Add the tomato cubes.
21. 21. Let the mixture simmer for a few minutes.
22. 22. Season the chutney with salt and pepper.
23. 23. Gently fold the blackberries into the tomato mixture.
24. 24. Let the chutney cook for another 2 minutes.
25. 25. Taste the chutney one last time to adjust the flavor.
26. 26. Fill the hot chutney into clean, prepared jars.
27. 27. Seal the jars immediately after filling.

Nutrition per serving

• kcal: 421
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 79 g