Name: Tomato chilli jam
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 1 x 500 ml (17 fl oz/2 cup) jar
Cuisine: Afghani
Ingredients: 5 large ripe tomatoes, roughly chopped; 3 long red chillies, roughly chopped; 2 tablespoons soy sauce; 1 teaspoon finely grated fresh ginger; ½ teaspoon sea salt; 240 g (8½ oz/1¼ cups, lightly packed) brown sugar; 2 garlic cloves, finely chopped; 125 ml (4 fl oz/½ cup) white wine vinegar

Preparation info

Makes
1 x 500 ml
jar

Difficulty
Easy
Ready in
1 hr

Appears in

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.

Ingredients

5 large ripe tomatoes, roughly chopped
3 long red chillies, roughly chopped
2 garlic cloves, finely chopped

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 strai

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Tomato chilli jam

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