Tomato chutney with mustard seed
This tomato chutney tastes great with grilled meat, but also with pasta.
If you have a lot of tomatoes in the garden and have eaten enough of stuffed tomatoes and tomato salad, you can preserve the tomatoes well in this way.
The ingredients:
- 4 pounds of fully ripe tomatoes
- 1 pound shallots
- 2 tablespoons of mustard seeds
- 1 tbsp allspice
- 250 g of sugar
- 1 tbsp salt
- 1 teaspoon ground pepper
- 1/2 L of red wine vinegar
That is how it goes:
- The tomatoes skin. I dip a metal strainer with the tomatoes in a pot of boiling water, leave them for two minutes and then easily get them out and hold them under the cold tap. Then you can easily heat up and skin it.
- The tomatoes now come with the peeled and chopped shallots in a pot.
- Add 2 tablespoons of water and simmer with the mustard seeds and allspice for about 40 minutes.
- Now add the sugar, the vinegar, salt and pepper and continue to gently softly smolder until the mixture thickens. The tomatoes are now almost crumbled, a few pieces can stay.
- Now the chutney is filled into hot rinsed screw jars and immediately closed.
If you do not like to bite on spices, you can cook the mustard seeds and allspice in a cloth bag of gauze or a tea-egg. That will be removed, of course!
