Summary

Ingredients

• 125 g quinoa
• 300 ml vegetable stock, preferably homemade
• 1.35 kg tomato (s), (vine tomatoes), not too big
• 400 g plum (s), tart, fresh and firm with white meat
• 400 g apricot (s), fresh
• 70 g iner, fresher
• 20 g arlic
• 20 g chilli pepper (s), seeds removed
• 300 g zucchini
• 100 g mano (s), dried slices
• 100 g sprin onion (s)
• 250 ml apple cider vinegar, cloudy, 5% acid (organic)
• 300 g raw cane suar
• sea-salt
• Pepper, black, ground medium coarsely
• 8 tablespoon olive oil or palm oil
• 2 tablespoon maple syrup, alternatively sugar beet syrup

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Instructions

1. Roast the quinoa briefly in 2 tablespoons of oil over medium heat and deglaze with the vegetable stock. Simmer until the quinoa is al dente, which takes about 15 minutes. Drain any excess broth through a sieve and let the quinoa rest.
2. Score the tomatoes crosswise opposite the stem and blanch until the score spreads apart. Then immerse it directly in ice water. Blanch the plums, apricots and zucchini as well. Remove the skin, stalk, stones or seeds from tomatoes, apricots and plums.
3. Quarter tomatoes and apricots and set aside. Cut the plums into small cubes and refrigerate. Also cut the zucchini into small cubes and set aside. Cut the spring onions into thin slices. Use the chopping knife to weigh the ginger, garlic and chilli separately from each other. Cut the mango slices into tiny squares.
4. Fry the onions, garlic and ginger in 6 tablespoons of oil over medium heat. Then add the mango pieces and the cane sugar and caramelize until light yellow. Deglaze with the apple cider vinegar and immediately add the apricots, reducing everything together slightly. Briefly increase the heat, add the quartered tomatoes and bring to the boil. Then reduce the temperature to minimum. Now add the weighed chili peppers and season the chutney with a little salt and pepper. From this point on, let it simmer for about 20 minutes, then add the zucchini. Season to taste with maple syrup, pepper and salt. Let it simmer for another 5-10 minutes on the lowest heat and then take it off the stove.
5. Add the chilled plums and let the chutney rest for about 10 minutes, then stir in the quinoa and pour the chutney into mason jars or twist-off jars and place the jars upside down in the cold.
6. This chutney goes well with white meats such as chicken, turkey or veal. But it is also worth a temptation pure with a little white bread.