Spicy Moroccan Tomato Chutney

This preserve is very easy to make and makes a good gift. I like to make this in small batches, which is a perfect way to use up tomatoes from the garden. It is good with grilled or barbecued meats, couscous and vegetables and fantastic in a sandwich. This batch has some glace orange peel added, the small pieces of orange are a good contrast in colour and add a hint of orange to the flavour. The techniques for making glace peel are explained in the previous posts - The One That Got Away and Lots of Lemons. Tinned tomatoes can be substituted for the fresh tomatoes as I discovered when my supply had run out and I was too lazy go to the shops for tomatoes.

Spicy Morrocan Tomato Chutney

Ingredients

1.5 kg ripe tomatoes, skin removed, chopped* 2 red capsicum, finely  diced 1 onion, finely diced 2 long red chillies or 4-5 birdseye 4 -6 cloves of garlic, crushed 1 knob of green ginger, finely grated 2 tablespoons canola oil *can be made with 2 large tins of tomatoes

2 tablespoons Ras el Hanout (Moroccan Spice Blend) 1 tablespoon hot smoked paprika 1 tablespoon salt 1 1/2 cups vinegar 1 1/2 brown sugar Optional ¼ cup finely diced glace orange

Method

Put oil and onions in saucepan, cook for a few minutes until softened.

Add garlic, capsicum, tomatoes, chillies and ginger. Cook for a few minutes.

Add remaining ingredients and simmer until mixture is very thick. Stir from time to time, and more often as it reduces to prevent the chutney from sticking and burning.

Allow mixture to cool before bottling in clean sterilised jars. This quantity makes approximately 3-4 cups/jars.