Cheats Tomato Chilli Jam Recipes

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TOMATO CHILLI (CHILE) JAM



Tomato Chilli (Chile) Jam image

Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

Provided by Leggy Peggy

Categories     Low Protein

Time 35m

Yield 2 cups, 20 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
  • Add onion and stir for about 30 seconds, then add all other ingredients.
  • 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.
  • 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.
  • Bottle and store in the fridge. Use within two weeks. I find it improves with age.

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