Preserved Tomato Chutney

Score tomatoes with a cross and briefly blanch them in hot water. This will make the skin easier to peel off later.
Then, transfer the tomatoes into a bowl of ice water, shock them, and let cool.
Once the tomatoes are cooled, carefully peel off the skin. Now, remove the core and dice them, preferably with the small paring knife from Iceline.

Next, chop the spring onions and garlic and sauté them with the tomatoes in a hot pan with oil.

Finally, add the spices and vinegar. Simmer on the heat and taste to adjust seasoning towards the end.

To ensure the chutney’s longevity, we fill it directly from the pan into sterilized canning jars. Make sure the jars are thoroughly washed and sterilized! Then, process the jars in a water bath for 40 minutes and allow them to cool in the water. Now, our tomato chutney can be stored in a dark place for months.

It’s the perfect accompaniment to grilled dishes, cheese, or simply as a dip.

Wishing you all the best,
Jürgen Gschwendtner

• 8-10 tomatoes
• 5 spring onions
• 3 cloves of garlic
• 1 tsp brown sugar
• 1/2 tsp smoked salt
• 1/2 tsp mustard seeds
• 1 pinch of chili
• 1 pinch of cumin
• 2 tbsp natural cloudy apple cider vinegar
• Oil