Chilli jam

Recipe from: 11/1/2000 12:00:00 AM
Ingredients 12
Servings 0
Time 7 minutes

Ingredients

  • 1
    kg
    ripe tomatoes, skinned
  • 60
    ml
    olive oil
  • 5
    cloves garlic, peeled
  • 25
    g
    fresh ginger, peeled
  • 4
    fresh, red cayenne chillis, stems removed
  • 15
    ml
    cumin seeds
  • 15
    ml
    mustard seeds
  • 100
    ml
    red wine vinegar
  • 30
    ml
    fish sauce
  • 150
    g
    soft brown sugar
  • 15
    ml
    turmeric
  • half a bunch of fresh coriander, chopped
 

Method

2 hours
 
Toss whole tomatoes in olive oil and place both in a roasting pan. Roast at 180 ºC for 20 minutes, or until soft, but not coloured.
Combine garlic, ginger, chillis, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined (or bruise ingredients thoroughly in a pestle and mortar and stir into vinegar).
Transfer mixture to a large, heavy-based saucepan and add tomatoes, fish sauce, sugar and turmeric. Bring to the boil, then reduce heat and simmer over low heat for two hours or until thick and jam-like. Process in batches until combined but still coarse in texture. Return to heat and cook for a further five minutes. Remove from heat and stir in coriander.
Ladle into hot, sterilised jars and seal while hot. Refrigerate for up to one month.
Makes about 750 ml.
 

Read more on: bake
 

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