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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 12 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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
  • 30 g light muscovado sugar fine
  • ½ tsp turmeric powder
  • 2½ Tbsp red wine vinegar
  • 1 handful coriander cilantro leaves

Method
 

  1. Desseed then finely chop the chillis.
  2. Heat the oil in a pan, add the chilli, cumin & mustard seeds and garlic. Stir for 2 minutes.
  3. 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.
  4. Finely chop the coriander leaves, then add the jam and allow it to cool.
  5. 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.