Tomato chilli jam

Preparation info

  • Difficulty

    Easy

  • Makes

    1 x 500 ml

    jar

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

I have used this simple jam for over 30 years. In the 1980s and 1990s it was served with just about everything, but it still tastes lovely. Try it on a vegie burger, or with one of the snacks from the street food chapter.

Preparation 20 minutes
Cooking 40 minutes

Ingredients

  • 5 large ripe tomatoes, roughly chopped
  • 3 long red chillies, roughly chopped
  • 2 garlic cloves, finely chopped
  • 240 g ( oz/ cups, lightly packed) brown sugar
  • 125 ml (4 fl oz/½ cup) white wine vinegar
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons soy sauce
  • ½ teaspoon sea salt

Method

Blitz the tomato, chilli and garlic in a blender until smooth.

Scrape the mixture into a saucepan and stir in the remaining ingredients. Bring to the boil over high heat, then reduce the heat and simmer for 30–35 minutes, or until the mixture thickens, stirring regularly.

Leave to cool slightly, then spoon into a sterilised jar, seal and refrigerate. The relish can be used straight away, but the flavours will intensify on sitting. It will keep in the fridge for 1–2 weeks.