Tomato-Orange Chutney

Ingredients

• 750 g firm tomatoes (10 firm tomatoes)
• 2 tbsp olive oil
• 3 oranges
• 20 g ginger (1 piece)
• 1 Green Chili Pepper
• 3 red onions
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 4 Basil stems
• 250 ml apple cider vinegar
• 250 g fruit preservative sugar (3:1)
• Salt

Instructions

1. 1.

   Rinse 3 screw-top jars (400 ml each) and matching lids with boiling water, then dry upside down on a kitchen towel. Wash the tomatoes, cut off the stem ends in a wedge shape, and slice them into thick rounds.

2. 2.

   Coat a grill pan with oil, place the tomato slices in it, and briefly grill both sides. Remove and let cool.

3. 3.

   Coarsely chop the cooled tomatoes and put them in a pot.

4. 4.

   Peel the oranges so that the white pith is completely removed. With a sharp knife cut the fruit segments between the separating membranes.

5. 5.

   Peel the ginger and finely mince it. Halve the chili lengthwise, deseed, wash, and finely mince it as well.

6. 6.

   Peel the onions and dice them finely.

7. 7.

   Coarsely crush mustard seeds and coriander in a mortar.

8. 8.

   Wash the basil, shake off excess water, pluck the leaves, and cut into strips.

9. 9.

   Stir orange segments, ginger, chili, onions, crushed spices, vinegar, and preservative sugar into the tomatoes and lightly salt.

10. 10.

    Bring everything to a boil over high heat while stirring constantly and simmer for 3 minutes until sparkling.

11. 11.

    Add basil and cook for one more minute, stirring continuously.

12. 12.

    Pour hot mixture into prepared jars and seal immediately. Let sit upside down for 5 minutes, then flip. Allow to mature for 6 weeks before eating. (In cool dark storage it keeps about a year; after opening in the fridge only a few days.)