While I love my original tomato chutney recipe last year I came up with a spin on it I liked even better. I dubbed it Moroccan Tomato Chutney due to the addition of cinnamon, coriander, cardamon and dried apricots. This year I wanted to make it again but could not find where I had written it down. I made up another version which I also like a lot, it has dried figs and slightly different spices. Of course, as soon as I canned the newer recipe I found the old one. Determined not to lose them this time, here are both recipes, even though tomato season is over. Give them a try next year.
Moroccan Tomato Chutney #1
4 lbs. tomatoes stemmed and chopped
¼ cup chopped candied ginger
I cup chopped onions
¾ cup white sugar
¾ cup brown sugar
1 cup rice wine vinegar
½ cup balsamic vinegar
1 Tbsp salt
1 lime with zest and juice
1 tsp cumin seeds
1 tsp cinnamon
1 tsp coriander
½ tsp cardamon
½ tsp red pepper flakes
½ tsp black pepper
½ cup chopped dried apricots
Moroccan Tomato Chutney #2
4 lbs. tomatoes stemmed and chopped ( no need to peel them)
¼ cup chopped candied ginger
I cup chopped onions
¾ cup white sugar
¾ cup brown sugar
½ cup apple cider vinegar
1 cup white vinegar
1 tsp cumin seeds
2 tsp cinnamon
½ tsp coriander
1 tsp sweet paprika
½ black pepper
½ hot paprika
½ cup chopped dried figs
Juice of one large lemon
1) Combine all the ingredients in a heavy nonreactive (stainless steel or enamel) 4-6 quart pot.
2) Bring to a boil over high heat, then lower heat and cook
at a low simmer for 1-1/2 to 2 hours until thickened. Stir often as it thickens
to prevent scorching. (When I double recipe it took longer to boil down.)
3) Can in half pint jars using a hot water bath for 10 minutes. As always use
safe home preserving techniques.
Try it on potatoes, with rice, veggies, on crackers with cream cheese and anything else that passes by your plate !!
Yield is about five half pint jars, depending on how much you cook it down.
