Sweet tomato chutney

Sweet tomato chutney

Matecha (tomato) masala from Morocco is cooked slowly over low heat - serve with salads, fish or meats

Last updated:
Cuisine:Moroccan
Cook time:50m
Prep time:10m
Servings:6

Ingredients

1.5kg tomatoes, peeled, drained, deseeded and halved, or tinned tomatoes

100gm of butter 

80gm onion, thinly sliced

Pinch or two of saffron

Pinch or two of cayenne

Salt and pepper

2 tbsp honey

2 tsp ground cinnamon

2 tbsp sesame seeds, toasted for garnish

 

Method

1. Put the tomatoes, butter, onions, saffron, cayenne, salt and pepper in a large, wide sauce pan.

2. Boil covered for 40-50 minutes over medium heat or until the tomatoes have reduced and become very concentrated. Pour in the honey and cook for two minutes. Leave to cool.

3. Season with salt and freshly-ground black pepper and cinnamon.

For the garnish:

1. Toast the sesame seeds. Dry-fry in a nonstick pan for 2-3 minutes and set aside.

2. Place the well-chilled tomato mixture on a serving platter and sprinkle with the toasted sesame seeds. Serve.

Refrigerate in an airtight container to use for 7-10 days.

Image courtesy: Pixabay

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