LADING

Chilli and Tomato Jam


This is the most delicious chutney in the world, wonderful with cold ham, pheasant or turkey, with pork pies and with all kinds of curry. In fact, the recipe comes from a friend in India, where the tomatoes are really rich and well-flavoured. Ours tend to be more watery, so the chutney can take a long time to cook, but it gets there in the end. It is very hot and spicy, so if you would like it to be a little milder half the amount of chilli.

 

Chilli and Tomato Jam




Olive Wood Board & Pestle and Mortar Set, £49.00

Makes about 1.5kg (3lb)

2.2kg (4½ lb) firm, red tomatoes
1 whole head garlic, peeled
4cm (1½ inch) piece fresh root ginger, peeled and cut into 1cm slices
250g (8oz) caster sugar
1tsp red chilli powder
2 tsp salt
2 tbsp olive oil or mustard oil
4 green chillies, finely chopped
½ tsp each cumin seeds, brown mustard seeds, caraway seeds, black onion seeds and fenugreek
150ml (1/4 pint) white wine vinegar

 

Put the tomatoes in a bowl and pour boiling water over them to loosen the skins.

Drain, then remove the skins and cut the tomatoes into quarters.

Put them in a large heavy saucepan.

Add the garlic, ginger and sugar to the tomatoes.

Add the chilli powder and salt and cook gently until most of the liquid has evaporated.

Heat the oil in a frying pan on a medium to high heat.

Cook the green chillies and spices for a couple of minutes, then add them with all the oil to the tomatoes and mix in well.

Add the vinegar and cook until it is almost evaporated and the chutney has a good, thick consistency.

Taste and season with a little more salt if needed.

Put into hot, clean jars and cover tightly.

Delicious immediately, but even better if left to mature for 2 months before eating.

Print Recipe
Chilli and Tomato Jam
Chilli and Tomato Jam
Servings
Ingredients
Servings
Ingredients
Chilli and Tomato Jam
Instructions
  1. Put the tomatoes in a bowl and pour boiling water over them to loosen the skins.
  2. Drain, then remove the skins and cut the tomatoes into quarters.
  3. Put them in a large heavy saucepan.
  4. Add the garlic, ginger and sugar to the tomatoes.
  5. Add the chilli powder and salt and cook gently until most of the liquid has evaporated.
  6. Heat the oil in a frying pan on a medium to high heat.
  7. Cook the green chillies and spices for a couple of minutes, then add them with all the oil to the tomatoes and mix in well.
  8. Add the vinegar and cook until it is almost evaporated and the chutney has a good, thick consistency.
  9. Taste and season with a little more salt if needed.
  10. Put into hot, clean jars and cover tightly.
  11. Delicious immediately, but even better if left to mature for 2 months before eating.
Recipe Notes

chilli and tomato jam

chilli and tomato jam