Tomato Chilli (Chile) Jam
photo by Peter J
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
2 cups
- Serves:
- 20
ingredients
- 14.79 ml oil
- 14.79 ml mustard seeds
- 1 small onion, chopped
- 400 g can diced tomatoes, undrained
- 59.14 ml red wine vinegar
- 118.29 ml strong chicken stock
- 14.79 ml fish sauce
- 14.79 ml fresh ginger, finely chopped
- 14.79 ml fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
- 2 garlic cloves, crushed
- 29.58 ml sugar
- 1.23 ml salt
- 0.61 ml pepper
directions
- Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
- Add onion and stir for about 30 seconds, then add all other ingredients.
- 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.
- 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.
- Bottle and store in the fridge. Use within two weeks. I find it improves with age.
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Reviews
-
Peggy, you have a winner here!!! About 4 years ago, I wanted some condiments and paid $20 for two jars. I found they were long on liquid and thickener and short on named ingredients. I decided then and there that even though we were travelling I could make my own and so I have. This one is wonderful, made with ingredients that even a caravanner had on hand. I didn't know if you used brown or yellow mustard seeds so mixed them and my tinned tomatoes were so ripe, they just went to mush so I decided I wouldn't need to blitz the finished jam. My tomatoes were 69c, the onion 20c, I got given the chillies and oil, so I reckon THESE cost me under $2. Oh and they are super quick to make and have made the caravan park smell great!.
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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
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RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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