Chilli and Tomato Jam
Jam and Preserves
red tomatoes, 4½ lb
whole head garlic
piece fresh root ginger
peeled and cut into 1cm slices, 1½ inch
red chilli powder
olive oil or mustard oil
each cumin seeds
brown mustard seeds, caraway seeds, black onion seeds and fenugreek
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.
chilli and tomato jam