Tomato Chutney

Ingredients

• 1 kg beef tomatoes
• 2 onions
• 1 chili pepper
• 1 tsp mustard seeds
• 2 pimento berries
• 1 spice clove
• 1 piece cinnamon stick (about 2 cm)
• Salt
• 3 tbsp wine vinegar
• 2 tbsp honey
• 1 tsp lemon juice
• black pepper (ground)

Instructions

1. 1.

   Wash the tomatoes. To peel, score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water and peel. Quarter the tomatoes and cut into pieces.

2. 2.

   Peel and dice the onions. Wash the chili pepper, cut it lengthwise, remove seeds, discard the white membrane, and finely chop. Place cloves, mustard seeds, pimento berries, and cinnamon in a muslin or spice bag and tie with kitchen twine.

3. 3.

   Combine tomatoes with onions, chili, 1 tsp salt, vinegar, and honey; bring to a boil while stirring. Simmer uncovered over low heat for about 45 minutes, stirring occasionally.

4. 4.

   Meanwhile sterilize jars and lids by boiling them in a large pot of hot water for about 10 minutes. Remove the jars from the water and set them upside down on clean kitchen towels to cool.

5. 5.

   Remove the spice bag and season the chutney with salt, lemon juice, and pepper. Fill the freshly sterilized jars immediately; the chutney is shelf‑stable when stored in a cool, dark place for at least 4 weeks.