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🍽️ Tomato-Orange Chutney

544 kcal · 30 min · 4 servings

Ingredients

• 750 g firm tomatoes (10 firm tomatoes)
• 2 tbsp olive oil
• 3 oranges
• 20 g ginger (1 piece)
• 1 green chili pepper
• 3 red onions
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 4 sprigs basil
• 250 ml apple cider vinegar
• 250 g jam sugar (3:1)
• salt

Instructions

1. 1. Rinse three screw-top jars (400 milliliters each) and their lids with boiling water.
2. 2. Place the jars and lids upside down on a kitchen towel and let them dry completely.
3. 3. Wash the tomatoes thoroughly.
4. 4. Cut out the hard stem ends of the tomatoes in a wedge shape.
5. 5. Slice the tomatoes into thick rounds.
6. 6. Lightly grease a griddle pan with oil.
7. 7. Place the tomato slices in the hot pan.
8. 8. Grill the tomatoes briefly on both sides.
9. 9. Remove the tomatoes from the pan and let them cool down.
10. 10. Roughly chop the cooled tomatoes.
11. 11. Put the chopped tomatoes into a cooking pot.
12. 12. Peel the oranges thickly so that no white pith remains attached.
13. 13. Carefully cut out the fruit fillets between the membranes using a sharp knife.
14. 14. Peel the ginger.
15. 15. Finely chop the ginger.
16. 16. Halve the chili pepper lengthwise.
17. 17. Remove the seeds from the chili pepper.
18. 18. Rinse the deseeded chili pepper.
19. 19. Finely chop the chili pepper.
20. 20. Peel the onions.
21. 21. Dice the onions finely.
22. 22. Put mustard seeds and coriander into a mortar.
23. 23. Coarsely crush the spices.
24. 24. Wash the basil.
25. 25. Shake the basil dry.
26. 26. Pluck the basil leaves from the stems.
27. 27. Slice the basil leaves into thin strips.
28. 28. Add the orange fillets to the pot with the tomatoes.
29. 29. Add the chopped ginger to the pot.
30. 30. Add the chopped chili to the pot.
31. 31. Add the onion cubes to the pot.
32. 32. Add the crushed spices to the pot.
33. 33. Add the vinegar to the pot.
34. 34. Add the jam sugar to the pot.
35. 35. Stir all ingredients into the tomatoes.
36. 36. Lightly salt the mixture.
37. 37. Bring the mixture to a boil over high heat while stirring constantly.
38. 38. Let the mixture bubble vigorously for 3 minutes.
39. 39. Add the basil strips to the pot.
40. 40. Let the mixture cook for another 1 minute.
41. 41. Stir constantly during this time.
42. 42. Fill the hot chutney immediately into the prepared jars.
43. 43. Seal the jars tightly immediately.
44. 44. Place the jars upside down and let them stand for 5 minutes.
45. 45. Then turn the jars over.
46. 46. Let the chutney infuse for 6 weeks before consuming.

Nutrition per serving

• kcal: 544
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 109 g