Wash, quarter, seed and dice the tomatoes. Peel onions and garlic, dice finely. Peel ginger and grate finely. Clean the chilli, cut lengthwise, wash and remove seeds.
Cut the pod into small pieces. Heat 1 tablespoon of oil in a saucepan. Lightly caramelize onions, garlic and sugar while stirring. Add ginger, chilli, tomatoes and oregano and sweat briefly. Deglaze with vinegar, simmer open for about 10 minutes.
Season to taste with salt and pepper. Let it cool down.
Peel the sweet potatoes and cut them into wide sticks. Wash, clean and drain the rocket and basil. Heat frying oil in a pot. Fry the potato sticks in it in portions for 6-8 minutes.
Take out and drain on kitchen paper. Keep ready fries warm in a hot oven. Wash the cutlets, dab dry, cut in half crosswise, season with salt. Heat 2 tablespoons of oil in a large frying pan.
Fry the escalopes in it for 3-4 minutes on each side. Add jam, toss escalopes in hot jam, season with pepper.
Cut the buns in half horizontally. Spread 1 tablespoon of mayonnaise on each lower roll half. Spread the schnitzel, basil, rocket and chutney on top. Put the roll lid on top. Season sweet potato chips with sea salt.
Serve with the burgers.