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."
photo by Peter J photo by Peter J
photo by Peter J
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive photo by Julie Bs Hive
photo by JustJanS photo by JustJanS
Ready In:
2 cups




  • 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.

Questions & Replies

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  1. 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!.
  2. What a fantastic recipe, I discovered that I had no fish sauce after starting to prep the ingredients, so substituted with a mix of half tbs tamari, quarter tbs Worcestershire sauce, 1tsp lime juice... Turned out beautifully DELICIOUS!
  3. Yum! Great flavour and consistency and nice both on toast and used as a chutney with meats.
  4. 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
  5. 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


<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <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> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at or my food blog at</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
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