Home > Chutney recipes > Tomato and sweet chilli jam

Tomato and sweet chilli jam

Name: Tomato and sweet chilli jam
Yield: Makes approximately 3-4 250g jars
Cuisine: British recipes
Ingredients: 2 tsp cumin seeds; 2 tsp coriander seeds; 750g ripe cherry tomatoes, halved; 2 onions, finely chopped; 2 fat garlic cloves, crushed; 2 large mild red chillies, deseeded and finely chopped; 5cm piece fresh ginger, grated; 250ml white wine vinegar; 300g soft light brown sugar; 2 tsp fish sauce (nam pla) or soy sauce

Published: 30 Sep 08
Updated: 18 Mar 24

Use that glut of cherry tomatoes to make this sweet yet spicy jam recipe. It goes beautifully with cheese and home-made biscuits and makes a great edible gift too.

Easy
October 2008

Test kitchen approved

Makes approximately 3-4 250g jars
Ready in about 45 minutes

Use that glut of cherry tomatoes to make this sweet yet spicy jam recipe. It goes beautifully with cheese and home-made biscuits and makes a great edible gift too.

Dairy-free recipes

Nutrition: per serving

Calories: 28kcals
Fat: 0.2g (trace saturated)
Protein: 0.3g
Carbohydrates: 7g (6.5g sugars)
Salt: trace

Per tablespoon

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Ingredients

2 tsp cumin seeds
2 tsp coriander seeds
750g ripe cherry tomatoes, halved
2 onions, finely chopped
2 fat garlic cloves, crushed
2 large mild red chillies, deseeded and finely chopped
5cm piece fresh ginger, grated
250ml white wine vinegar
300g soft light brown sugar
2 tsp fish sauce (nam pla) or soy sauce

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Method

Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.
Put the tomatoes and onions in a wide pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam-like consistency. Add the fish sauce and cook for 2 more minutes before spooning into sterilised jars (see tips).
Seal the jars while hot, then allow to cool completely before labelling and storing. Tastes fantastic with cheese and home-made biscuits.

Recipe from October 2008 Issue

Nutrition

Per tablespoon

Nutrition: per serving

Calories: 28kcals
Fat: 0.2g (trace saturated)
Protein: 0.3g
Carbohydrates: 7g (6.5g sugars)
Salt: trace

delicious. tips

To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.

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Read what others say...

nicola scott says:

28th Oct 2015 at 3:25 pm

how long can the tom & chilli jam be kept for

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1. Delicious Admin says:
  
  30th Oct 2015 at 11:29 am
  
  Hi Nicola,
  Store the chutney in a cool, dry place, away from direct sunlight and it will keep for up to 3 months. Chill after opening and use within 1 months.
  Hope that helps