← All recipes

🍽️ Homemade Tomato Chutney

109 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 200 g celeriac
• 0.5 green bell pepper
• 1 onion
• 250 g white wine vinegar
• 1 tsp honey
• 1 pinch ground clove
• 0.5 cinnamon stick
• 0.5 tsp mustard powder
• 2 tbsp green peppercorns

Instructions

1. 1. Make a cross cut on the bottom of each tomato.
2. 2. Pour boiling water over the tomatoes.
3. 3. Let them sit for three minutes.
4. 4. Rinse the tomatoes with cold water to stop the cooking.
5. 5. Peel the skin off the tomatoes.
6. 6. Dice the peeled tomatoes.
7. 7. Cut the celeriac into 0.5 cm cubes.
8. 8. Cut the bell pepper into 0.5 cm cubes.
9. 9. Finely chop the onions.
10. 10. Add vinegar, honey, cloves, cinnamon, and mustard to a pot.
11. 11. Bring the spice mixture to a boil.
12. 12. Add the prepared vegetables to the pot.
13. 13. Simmer the chutney with the lid on for about 45 minutes.
14. 14. Check if the vegetables are soft.
15. 15. Coarsely crush the peppercorns.
16. 16. Remove the cinnamon stick from the pot.
17. 17. Remove about one-third of the vegetables.
18. 18. Puree the removed vegetables.
19. 19. Return the pureed vegetables to the pot.
20. 20. Stir in the green peppercorns.
21. 21. Bring the mixture to a boil again.
22. 22. Season the chutney to your taste.
23. 23. Fill the hot chutney into jars.
24. 24. Seal the jars tightly.
25. 25. Turn the jars upside down.
26. 26. Let the chutney cool down.
27. 27. Store the chutney in a cool, dark place.
28. 28. The chutney will keep for about three months.

Nutrition per serving

• kcal: 109
• Protein: 5 g · Fett/Fat: 1 g · Carbs: 14 g