Tomato Chilli (Chile) Jam

Name: Tomato Chilli (Chile) Jam
Ingredients: 1 tablespoon oil; 1 tablespoon mustard seeds; 1 small onion, chopped; 1 (400 g) can diced tomatoes, undrained; 1/4 cup red wine vinegar; 1/2 cup strong chicken stock; 1 tablespoon fish sauce; 1 tablespoon fresh ginger, finely chopped; 1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies); 2 garlic cloves, crushed; 2 tablespoons sugar; 1/4 teaspoon salt; 1/8 teaspoon pepper

13 ingredients

5 steps

Ingredients

1 tablespoon oil
1 tablespoon mustard seeds
1 small onion, chopped
1 (400 g) can diced tomatoes, undrained
1/4 cup red wine vinegar
1/2 cup strong chicken stock
1 tablespoon fish sauce
1 tablespoon fresh ginger, finely chopped
1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
2 garlic cloves, crushed
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

1

Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
2

Add onion and stir for about 30 seconds, then add all other ingredients.
3

Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
4

When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
5

Bottle and store in the fridge. Use within two weeks. I find it improves with age.