Spiced tomato and chilli jam
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- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- 1-2 jars
This vibrant tomato chutney is hot, sweet and sour. Great on a cheeseburger or with a ploughman's.
Ingredients
- tomatoes: 1 x 400g/14oz can plum tomatoes
- chillies: 4 red chillies, chopped
- garlic: 4 garlic cloves, peeled
- ginger: 7cm/3in piece fresh ginger, peeled, chopped
- fish sauce: 3 tbsp fish sauce (nam pla)
- red wine vinegar: 120ml/4fl oz red wine vinegar
- brown sugar: 375g/13oz soft light brown sugar
- cardamom: 1 tsp cardamom pods, lightly crushed
- raisins: 70²µ/2½´Ç³ú raisins
- tomatoes: 400g/14oz fresh tomatoes, chopped
Method
Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth.
Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency.
Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge.
