Tomato and chilli jam

Tomato and chilli jam

By
From
A Year In My Kitchen

I’ve included this recipe here because it is one thing that I love to have in my fridge at all times. It has a depth and pungency that I find irresistible and it goes with just about everything – I especially adore it dolloped on to creamy scrambled eggs piled on to grilled sourdough toast for Sunday brunch. It also works brilliantly on top of grilled scallops, grilled lamb chops or rare roast beef – alongside homemade horseradish cream, green beans and little oily black olives.

Ingredients

Quantity Ingredient
1.5kg Slow-roasted tomatoes
1 tablespoon yellow mustard seeds
150ml red wine vinegar
75g peeled fresh root ginger, chopped
7 garlic cloves, peeled and chopped
5 red chillies
140g caster sugar
4 tablespoons fish sauce

Method

  1. Put the roasted tomatoes into a large saucepan. Toast the mustard seeds in a frying pan over a low heat until they begin to pop. Remove and pound to a fine powder, using a pestle and mortar. Add to the tomatoes along with all the other ingredients.
  2. Place over a very low heat and cook gently for 2 hours, stirring regularly so that the mixture doesn’t stick to the bottom. You will at the end have a delicious, inky-stained chutney.
  3. Store in the fridge in a covered bowl for a week or so, or in sterilised jars in a cool place for up to 3 months.
Tags:
seasonal
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