Chile Jam

12 ingredients
8 steps

Ingredients

  • 2 kg roma tomatoes, ripe
  • 150 ml olive oil
  • 10 garlic cloves, peeled and coarsely chopped
  • 25 g ginger, peeled and coarsely chopped
  • 7 small fresh red chilies, stems removed
  • 14 cup cumin seed
  • 14 cup black mustard seeds
  • 200 ml red wine vinegar
  • 50 ml fish sauce
  • 1 cup palm sugar
  • 1 tablespoon ground turmeric
  • 12 bunch coriander, chopped

Directions

  1. 1
    Rub whole tomatoes with olive oil, place in a roasting pan and roast at 350F for 20 minutes or until soft.
  2. 2
    Combine garlic, ginger, chilies, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined.
  3. 3
    Transfer mixture to a large heavy based saucepan.
  4. 4
    Add tomatoes, fish sauce, sugar and turmeric.
  5. 5
    Simmer over low heat for 11/2 - 2 hours or until thick and jammy.
  6. 6
    Remove from heat and stir in coriander.
  7. 7
    Pour into hot sterilized jars and seal while hot.
  8. 8
    Keeps in the refrigerator 1 month.

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