Moroccan Apricot Chutney

The tomatoes are just now beginning to taper off here in Mississippi. However, if you canned some cooked tomatoes, this recipe will still taste vital and fresh. Store-bought canned tomatoes will work as well.

A few months ago, my friend and I held another one of our Seasonal Soirees at the MS Modern Homesteading Center. This one was themed Moroccan. We normally do this once a month and we like to showcase exciting tastes inspired by many different cuisines…while drawing on our local food resources (and many times using things for our own gardens).

Many people requested that I share the apricot chutney recipe that I created to go with the tagine. Here’s a link to the tagine recipe I used. I tweaked it a little bit, but this will give you enough to go on. We paired a vegetarian tagine and a lamb tagine with the chutney and decide to deviate from couscous and serve the tagines on quinoa.

I am reducing this recipe down from one that I used for about 30 people. So, use your kitchen smarts and navigate this with your own style.

Moroccan Apricot Chutney
serves 8

1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp sea salt
pinch of black pepper

stir together in a saucepan, then add:

3/4 cup distilled white vinegar
1/4 cup raspadura or sucanat (or organic sugar)

bring to a boil, stir in:

1 diced red bell pepper
1 diced onion
1 cup diced dried apricots
1 1/2 cup tomato sauce*

bring to a boil and lower heat to a simmer; cover and cook for 30-40 min; cool and then serve

*For the tomato sauce, I had bought a bunch of heirloom tomatoes from the farmer’s market. I cored the tomatoes and put them skin and all in the blender. I then poured them into my crock and let it simmer on low all night with the lid off so that the liquid would reduce and thicken. I let it reduce to about 3/4 its original content. I then poured it into jars and either froze or put in the fridge to use.