75 g sugar
1 red onion
1 star anise
5 whole black peppercorns
10 fennel seeds
Salt and freshly ground pepper
1 dl apple vinegar or other light fruit vinegar
12 small or 6 large tomatoes

Caramelized the sugar in a saucepan. Add finely chopped onions and spices and add a little salt. When the onions are soft, add vinagar, pepper and tomatoes in rough cubes. Let the chutney boil in about 5 to 10 minutes so it boils into a coherent chutney, then remove from heat and put into a jar and put it in the refrigerator.

Serve the Chutney for fried fish and poultry, to cold meat or to marinate baked vegetables.