Put the washed mountain ash in the freezer for 24 hours (they will be less bitter). Pour a solution of vinegar (half vinegar and half water) and leave for one night. Then pour the berries on a sieve. Remove the skin from the onions and cut them into small cubes. Peel and cut the tomatoes. Cut the peppers without seeds into cubes. Boil the whole thing with the vinegar, sultanas and spices and make about 1 hour on medium heat. Then add the jelling sugar, stirring again, make 4 min. Fill the chutney hot into jars and seal on the spot.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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