Tomato and sweet chilli jam

Tomato and sweet chilli jam
  • Serves icon Makes approximately 3-4 250g jars
  • Time icon 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.

Nutrition: per serving

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

Per tablespoon

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

Method

  1. 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.
  2. 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).
  3. Seal the jars while hot, then allow to cool completely before labelling and storing. Tastes fantastic with cheese and home-made biscuits.

delicious. tips

  1. 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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3.2 votes

Reviews

Read what others say...

    1. 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

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3.2 votes

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