Summary

Ingredients

• 1.7 kg tomato (s)
• 2 onions)
• 4 clove (s) garlic
• 1 small zucchini
• 1 apple
• 1 nectarine (s) or peach
• 1 piece (s) ginger, the size a thumb
• 2 tablespoon olive oil
• 100 g suar, brown
• 110 ml red wine vinegar
• 50 ml balsamic vinegar, dark
• 2 chilli pepper (s) or hot chili peppers
• 7 tablespoon tomato paste
• 1 tablespoon paprika powder, mild
• 1 teaspoon paprika powder, hot
• 1 tablespoon mustard, hot
• 1 tablespoon stock, grained
• salt and pepper

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Instructions

1. Finely chop the onion and garlic and fry in olive oil in a large pan. Peel and core the apple and cut into cubes. Add to the onions and fry for a few minutes. Cut the zucchini and the peeled nectarine or peach into cubes and fry them in the pan for a few minutes. Add the sugar and let it caramelize. Deglaze with red wine and balsamic vinegar.
2. Remove the stalk from the tomatoes, cut in half, remove the seeds with a spoon and cut into cubes. Peel and dice the ginger and add to the pan with the tomatoes. The
3. Halve the peppers, remove the seeds, cut into fine strips and add to the pan.
4. Now simmer the whole thing without the lid on a medium heat until most of the liquid has evaporated. That took me about 40 minutes; it varies depending on the water content of the tomatoes. Stir it from time to time so that it doesn`t burn.
5. When the desired consistency is reached, puree everything with the hand blender. Then add tomato paste and spices. Bring to the boil again briefly - be careful, risk of splashing, stir constantly - and pour into sterile preserving jars immediately. Turn the still hot glasses upside down until they cool down.
6. The chutney can be kept for several months without refrigeration. Keep jars in the refrigerator after opening.
7. The given amount gave me 5 small glasses.