Chilli jam
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
Method
- 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.