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Tomato and chilli jam


Preparation method

  1. Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth.

  2. Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency.

  3. Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge.

Less than 30 mins preparation time

1 to 2 hours cooking time

1-2 jars

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This recipe is from...

A Taste of My Life bbc_two A Taste of My Life

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