Wednesday, March 20, 2013

Toast Topper #19: Moroccan Tomato Chutney

Some things just get better with age. A good wine, great cheese, vanilla extract, steak... and almost anything preserved. Canning is one of those practices that really allows you to revel in the splendour of a food over the course of time as it mellows, melds, and soaks up all the goodness that time lends to it. When you make mincemeat or chutney, for example, you are almost always rewarded by letting it hang out in your cupboard (or fridge, if you don't can) for a month or three. For me, canning chutney and mincemeat over the summer means that by the time Christmas gift-giving rolls around, they are better than day one, and by the time you open them to dig in, they are at the peak of their flavour potential.

Moroccan Tomato ChutneyLast year I couldn't wait to get my Moroccan flavours on - 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!). I found inspiration on the blog Taste Space, and started playing around a bit. The finished Toast Topper is packed with an intense amount of spices, but none of them overpower any other. Plus, the tomatoes soak up the goodness over time, melting into a thick treat for anyone with a penchant for flavour!

Shared with Allergy-Free Wednesdays and Gluten-Free Wednesdays 

Moroccan Tomato Chutney
Makes about 2 cups, 16 (2-tbsp) servings
18 oz ripe tomatoes (about 6), chopped
3 cloves garlic, minced
2 1/2 tbsp Demerara sugar
2/3 cup sherry vinegar
1 tsp Kosher salt
pinch saffron (you can use turmeric or leave it out if you have none)
generous pinch crushed chili flakes
1 tsp fennel seed
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tbsp cinnamon
1 tbsp sherry wine (optional)
  1. Combine the ingredients in a saucepan and bring to a boil.
  2. Reduce heat and simmer for 1 hour, stirring occasionally.
  3. If canning, spoon into jars and process 15 minutes (1/2 pints), or store in the fridge for 2 weeks.
Amount Per Serving
Calories: 18.4
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 75.9 mg
Total Carbs: 6.0 g
Dietary Fiber: 0.4 g
Protein: 0.3 g