Chilli jam

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.