Tomato Chilli (Chile) Jam

Leggy Peggy's Note:

Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 20

Yield: 2.0 cups

• 1 tablespoon oil
• 1 tablespoon mustard seeds
• 1 small onion, chopped
• 1 (400 g) can diced tomatoes, undrained
• 1/4 cup red wine vinegar
• 1/2 cup strong chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
• 2 garlic cloves, crushed
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
2. Add onion and stir for about 30 seconds, then add all other ingredients.
3. Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
4. When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
5. Bottle and store in the fridge. Use within two weeks. I find it improves with age.

Reviews

[Cadillacgirl]

Yummy!! I put these on som echicken quesadillas and then roceeded to much on it on saltines, then this morning with scrambled eggs! It reminds me of salsa with a little asian... I had to make one small change though - couldn't find thai chilis at all! I subbed in 2 jalapenos and some crushed red chili flakes... at the rate I'm going, I'll need to make more tomorrow - although I'm not sure about putting it on my ice cream! Made for PAC Spring '11

[French Tart]

I made this 6 weeks ago Peggy and used it today with cheese for a Ploughman's type lunch - it is AMAZING! I would give this 10 stars if I could, it is mellow with a kick and would be GREAT with an Asian meal, but was also very tasty with my cheese and bread! Merci encore! Karen

[Julie B's Hive]

This went up quickly and tasted great. Like the other reviewers I left mine on the chunky side to be enjoyed with thick slices of French bread and rich creamy butter. TFS this condiment. Made for RS#45.