Tomato chutney

    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.