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🍽️ Homemade Tomato Chutney

74 kcal · 30 min · 4 servings

Ingredients

• 1 kg beefsteak tomato
• 2 onions
• 1 chili pepper
• 1 tsp mustard seeds
• 2 allspice berries
• 1 clove
• 1 piece cinnamon stick (approx. 2 cm)
• salt
• 3 tbsp wine vinegar
• 2 tbsp honey
• 1 tsp lemon juice
• pepper (from the mill)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Use a kitchen knife to make a small cross on the bottom of each tomato.
3. 3. Pour boiling water over the tomatoes for a few seconds.
4. 4. Remove the skin from the tomatoes immediately.
5. 5. Cut the peeled tomatoes into quarters.
6. 6. Cut the tomato quarters into small pieces.
7. 7. Peel the onions.
8. 8. Dice the onions into small cubes.
9. 9. Wash the chili pepper.
10. 10. Slice the chili pepper lengthwise.
11. 11. Remove the seeds and the white inner membrane of the chili.
12. 12. Finely chop the chili.
13. 13. Place the spices (cloves, mustard seeds, allspice berries, cinnamon) into a spice bag.
14. 14. Tie the spice bag securely with kitchen twine.
15. 15. Put the tomato pieces into a pot.
16. 16. Add the onion cubes to the pot.
17. 17. Add the chopped chili to the pot.
18. 18. Add the spice bag to the pot.
19. 19. Add one teaspoon of salt to the pot.
20. 20. Add the vinegar to the pot.
21. 21. Add the honey to the pot.
22. 22. Stir all ingredients in the pot well.
23. 23. Bring the mixture to a boil while stirring.
24. 24. Reduce the heat to a low setting.
25. 25. Let the chutney simmer uncovered for about 45 minutes.
26. 26. Stir the chutney occasionally while cooking.
27. 27. Place jars and lids into a large pot.
28. 28. Pour hot water into the pot until the jars are covered.
29. 29. Sterilize the jars for about 10 minutes.
30. 30. Carefully remove the jars from the water.
31. 31. Place the jars upside down on clean kitchen towels.
32. 32. Let the jars cool down.
33. 33. Remove the spice bag from the chutney.
34. 34. Season the chutney with salt to taste.
35. 35. Add lemon juice to the chutney.
36. 36. Season the chutney with pepper to taste.
37. 37. Fill the hot chutney immediately into the prepared jars.
38. 38. Seal the jars tightly.
39. 39. Store the chutney in a cool and dark place.
40. 40. The chutney is good for at least 4 weeks.

Nutrition per serving

• kcal: 74
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 13 g