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)
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)
- 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.
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
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