After summer, there will be fall. This fact creates bewilderment and consternation for many people by the beginning of October. But in fact it’s nothing new. No one can say he didn’t know.
But it’s hard to see all these pretty colored leaves lying on the ground, getting brown and smushy. Cruel rules of nature. But we can trick her by cooking a chutney from the sweet late-summer tomatoes, which we’ll eat paired with cheese in some weeks, sitting at the fireplace. The recipe is easy: the ingredients get cooked for a while on low heat, the sugar gives it its jammy texture. Cut up the tomatoes and the garlic, take the seeds out of the chili and cut it, peel the ginger and cut it, grind the coriander seeds in a mortar , add apple cider vinegar, sugar, salt and pepper and simmer it for 60 minutes. 250 g red onions, 500 g tomatoes, 5 garlic, 1 chili, 2 cm piece ginger, 2 spoon coriander seed, 75 ml apple vinegar, 100 g brown sugar