Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.
The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.
A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata. Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.
The possibilities are endless.
Although the recipe specifies fresh red chillies, for a layering of flavours I use 1 dried chilli, 1 red chilli and one green. I find using 3 chillies gives a wonderfully spicy sauce, but if you would like a milder sauce, use 2 chillies.
Tomato and Chilli Jam
Source : inspired by an old recipe
Prep time: 10 mins
Cooking time: 45 mins
Keeps: 2-4 weeks in the fridge, depending how you use it. Unopened jars will keep longer.
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) firmly packed brown sugar or granular jaggery
0.25 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste
Combine all ingredients in a large pan, including the salt and pepper. Stir over low heat without boiling until the sugar dissolves. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.
If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.
Spoon into sterilised jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator. After opening, keep in the fridge.
The Tomato Series
- Bruschetta al Pomodoro
- Chana Chat with Chat Masala
- Ginger Garlic Lentil Soup
- ISKON Easy Mung Dal
- Go Spanish – Tomato Paella
- Home Made Tomato Paste
- Plump Ruby Bites – Oven Dried Tomatoes
- Pomodori con Riso – Tomatoes stuffed with Rice
- Pomodori Grantinate – Gratineed Tomatoes
- Semi Dried Tomatoes with Pomegranate
- The Simplest Spaghetti
- Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt
- Stewed Parsley
- Take a Tomato – Quick Tomato Soup
- Tomato Rasam for a SPICE Hit!
- Tomato Salad
- Simple approaches
- Urad Tamatar Dal (Urad Dal with Tomatoes)