Moroccan Tomato Chutney
From jo_jo_ba 11 years ago
- 1 3/4 hours to make
- Serves 16
I love Moroccan food and culture and couldn't resist combining the rich spices of the region into a thick spread that would work on toast, rice or any protein (including eggs, baked tofu and grilled Halloumi!). The tomatoes soak up the goodness over time, melting into a thick treat for anyone with a penchant for flavour!
Ingredients
- 18 oz ripe tomatoes (about 6), chopped shopping list
- 3 cloves garlic, minced shopping list
- 2 1/2 tbsp demerara sugar shopping list
- 2/3 cup sherry vinegar shopping list
- 1 tsp kosher salt shopping list
- pinch saffron (you can use turmeric or leave it out if you have none) shopping list
- generous pinch crushed chili flakes shopping list
- 1 tsp fennel seed shopping list
- 1/2 tsp black pepper shopping list
- 1/2 tsp ground cumin shopping list
- 1/4 tsp ground ginger shopping list
- 1/4 tsp ground cardamom shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/2 tbsp cinnamon shopping list
- 1 tbsp sherry wine (optional) shopping list
How to make it
- Combine the ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer for 1 hour, stirring occasionally.
- If canning, spoon into jars and process 15 minutes (1/2 pints), or store in the fridge for 2 weeks.
People Who Like This Dish 2
- clbacon Birmingham, AL
- gourmetana London, UK
- jo_jo_ba Oshawa, CA
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