This is a wonderful spicy chutney that packs a serious amount of flavor! I love the chili kick you get from the fiery cayenne pepper, but this blends with the sweetness of the cinnamon, honey and the aromatic ras al hanout SPICE. I made this for my brother, who loves eating grilled chicken breast and covering it in sriracha sauce, this chutney was obviously a complete hit! You can also serve the jam with haloumi cheese grilled on the barbecue or with roast aubergine, delicious!
Firstly heat your oven to 220 c.
Place your tomatoes on a baking tray, drizzle them with some olive oil and sprinkle with salt and pepper. Place in the oven for cooking.
Cook tomatoes in the oven for at least 20 mins, you will notice the skins will start to peel off. Check the tomatoes after twenty minutes to see if the skins appear as if they will peel off easily. You can always cook them for a bit longer to make it easier.
Remove the tomatoes from the oven and leave to the side until cool. Once cool, place them on a chopping board and de-skin them.
Remove the cores from the tomatoes by chopping them, then place the chopped tomatoes in a medium-sized saucepan. Cook over a medium heat and bubbling for 15 minutes until the tomatoes have thickened and are no longer watery.
Stir in your spices, seasoning and honey then cook for a further 10 minutes, adding water if the mixture becomes too thick . It should be a thick chutney-like consistency.
Sprinkle with sesame seeds and serve hot or cold, as you like! Enjoy!
The Foody Girl