Thai Chilli and tomato jam
This spicy Thai Chilli and tomato jam makes an amazing Chrismas present! If you use propersterilised jars, it keeps for months, so you can start making them in November for the holiday season! It’s delicious, zingy and canbe used as chutney, dip, pizza, pasta sauce, for salad dressing and topping for party nibbles. I take a jar to Christmas parties – it’s always well received!
Ingredients
Method
- De-seed the chillies then coarsely chop. Peel the garlic, lemon grass and ginger, then roughly chop.
- Put all the chopped ingredients into a food processor. Add half of the tomatoes then whizz until smooth. Transfer this to a heavy-based pan.
- Process the remaining tomatoes for a few seconds – this half should remain lumpy, then pour it into the pan. Add the sugar and vinegar, then gently bring to the boil. Simmer gently at low heat for about 2 hours until you get a thick jam.
- Take it off the heat, stir in the fish sauce then pour it into sterilized glass. Seal the jars airtight.