Name: Chilli jam
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 Tbsp vegetable oil; 3 cloves of garlic, minced; 2 red chillies; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 tin of chopped tomatoes (400 ml); ½ tsp salt; 30g light muscovado sugar (fine); ½ tsp turmeric powder; 2½ Tbsp red wine vinegar; 1 handful coriander (cilantro) leaves

Chilli jam

2 Jun 2016

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

I often make chilli jam, chilli sauce or chilli chutney as they can be used in many ways - also they make excellent presents for friend and family. This chilli jama is one of my favorite recipes. The original version is by Ottolenghi - I've changed a few details, but the essence of it has remained - it's fresh, it's zingy, it's spicy. I use it as sandwich spread (with cheese or meat), dip, glaze for barbecued meat and fish, in salad dressing, in pasta dishes and so on.

Ingredients

1 Tbsp vegetable oil
3 cloves of garlic, minced
2 red chillies
1 tsp cumin seeds
1 tsp black mustard seeds
1 tin of chopped tomatoes (400 ml)
½ tsp salt
30g light muscovado sugar (fine)
½ tsp turmeric powder
2½ Tbsp red wine vinegar
1 handful coriander (cilantro) leaves

Instructions

Desseed then finely chop the chillis.
Heat the oil in a pan, add the chilli, cumin & mustard seeds and garlic. Stir for 2 minutes.
Add the tinned tomatoes, salt, sugar, vinegar, turmeric, then bring to the boil.
Turn down the heat and simmer for about 35 minutes. It is ready when you get a thick, sticky sauce.
Finely chop the coriander leaves, then add the jam and allow it to cool.
Spoon it into warm sterilized jars which can be kept in a cool place for a couple of months (if you can resist eating them that long!) but in the fridge once opened.