How to Use JLC Moroccan Chutney...

This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices. Julie based this chutney on a type of tomato ‘jam’ common in Morocco, usually sweetened with honey and served as part of a mezze.

Cook lamb the way you like it and serve with JLC Moroccan chutney mixed with Sabato Aioli.
Season and grill or barbeque chicken thighs. Meanwhile, finely dice an avocado, a just-ripe mango or ½ a prince melon. Sprinkle with freshly squeezed lime and finely chopped mint. Combine with ½ cup JLC Moroccan chutney and serve over the chicken.
Dredge fish fillets in seasoned Girolomoni ‘00’ flour. Fry in extra virgin olive oil (EVO) until golden brown on both sides. Combine ½ cup Moroccan Chutney, 2 Tbsp EVO, 3 Tbsp Pons or Capirete sherry vinegar, 2 Tbsp Sabato salted capers (rinsed) and 2 Tbsp of currants, and spoon over the fish. Scatter with slivered Marcona almonds and chopped Italian parsley and serve.
Wonderful in a sandwich made from potato sourdough or pidé with Prosciutto and cheese, finished with crisp cos lettuce or microgreens.
Delicious served on the side of your favourite frittata or quiche recipe.
Purée and use as a glaze for poultry or meats before roasting.
Make gourmet cheese on toast - grill your favourite cheese on thick slices of sourdough and top with a good dollop of Moroccan chutney.