Tomato Chilli (Chile) Jam

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.

• Ready In: 35 mins
• Serves: 20
• Yields: 2 cups

Ingredients

• 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.