Tomaten-Ananas-Chutney mit Timut Pfeffer - Pure Pepper

Tomato-Pineapple Chutney with Timut Pepper

Ingredients for 1 jar of 250 g

¼ pineapple (approx. 250g)
1 piece of ginger (approx. 2cm)
1 garlic clove
1 green chili pepper
2 tablespoons peanut oil
½ teaspoon of Timut pepper
5 tablespoons white wine vinegar
200 g chopped tomatoes (preferably from a can)
Salt
1 teaspoon brown sugar

Preparation of the tomato-pineapple chutney

Remove the stalk from the pineapple, remove the "eyes" from the flesh and dice finely. Peel the ginger and garlic, wash the chilli pepper and remove the stem. Chop everything very finely. Heat the oil in a small pan and fry the Timut pepper for two minutes while stirring. Deglaze with the vinegar and allow to simmer for about a minute. Then add the ginger, garlic and chilli and stir. Then mix in the pineapple and tomatoes.

Allow the tomato chutney to simmer gently over the lowest heat for about 30 to 40 minutes. Finally, season with salt and sugar. Remove the finished chutney from the heat and allow to cool. Enjoy immediately or fill into a screw-top jar.

The chutney recipe goes well with roasted papadam, grilled or pan-fried meat or fish. Or it can be the basis of a seasoning sauce.