Tomato And Chilli Jam
This recipe combines the sweetness of ripe cherry tomatoes, the tanginess of red onions, and the heat of red chillies to create a flavorful and aromatic chutney. The addition of ginger and star anise adds depth to the mix while the white wine vinegar and brown sugar bring a balance of acidity and sweetness. Perfect to pair with cheeses, meats, or simply to enjoy as a condiment on your favorite dishes.
— Constant Cookbook
Ingredients
- 2 red onions
- 400g/14oz ripe cherry tomatoes
- 400g/14oz ripe plum tomatoes
- 3 large mild red chillies
- 5cm/2in piece fresh root ginger
- 1 star anise
- 250ml/9fl oz white wine vinegar
- 300g/10½oz soft light brown sugar
- 2 tsp fish sauce
Instructions
- Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.
- Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.
- Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
- Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 4 x 250g/9oz jars
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