Onion and Tomato Chutney

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 white sugar
• 0.75 l apple cider vinegar (or white wine vinegar)
• 6 screw-top jars

Instructions

1. 1.

   Bring water to a boil for the tomatoes. Score the tomatoes crosswise, plunge them into boiling water, shock with cold water and peel. Cut into cubes and place in a large pot.

2. 2.

   Peel the onions and cut into eighths; peel the garlic cloves and slice thinly. Add both to the tomatoes. Add raisins with salt and ginger. Crush the peppercorns and allspice together in a mortar or on a board, then add them with sugar and vinegar.

3. 3.

   Slowly bring the mixture to a boil, then simmer evenly over medium heat until it becomes thickened. Skim off any foam if necessary. The cooking time is about 40 minutes.

4. 4.

   Meanwhile rinse the screw-top jars in hot water and let drain on a dish towel.

5. 5.

   Stir frequently from halfway through the cooking time so the chutney does not become too sticky.

6. 6.

   Turn the jars over, using a metal measuring cup or ladle and a pouring ring to fill the very hot chutney into the jar, wipe the rim clean, seal immediately and place on the lid (to create vacuum). Repeat until all chutney is bottled. After about 5 minutes the jars can be turned back.