Tomato Chutney

Ingredients

• 500 g tomatoes
• 200 g celery root
• 0.5 green bell pepper
• 1 onion
• 250 g white wine vinegar
• 1 tsp Honey
• 1 pinch ground cloves
• 0.5 cinnamon stick
• 0.5 tsp mustard powder
• 2 tbsp green peppercorns

Instructions

1. 1.

   Score the tomatoes crosswise at the stem end and blanch them in boiling water for 3 minutes, then shock with cold water to remove the skins. Dice the tomatoes; cut celery root and bell pepper into ½ cm cubes and finely dice the onion.

2. 2.

   Bring vinegar with honey, cloves, cinnamon and mustard to a boil, add the vegetables and simmer covered for about 45 minutes until softened. Roughly crush the green peppercorns. Remove the cinnamon stick, take about one third of the mixture out of the pot and puree it, then return it to the pot. Stir in the green peppercorns and bring everything back to a boil. Taste, ladle hot into jars, seal, place lids on top, and let cool.