chilli jam

Chilli Jam


4 cloves garlic, peeled and chopped

1 tablespoon ginger, peeled and chopped

3 fresh chillies, chopped

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

50 ml red wine vinegar

500g tomatoes, chopped fresh or tinned will do

1 tablespoon fish sauce

75g brown sugar or palm sugar

1/2 tablespoon turmeric powder

handful of coriander, chopped


In a food processor or mortar and pestle, grind the garlic, ginger, chillies, cumin, mustard seeds and red wine vinegar to a paste. Transfer to a heavy bottomed saucepan, then add the tomatoes, fish sauce, sugar and turmeric.

Simmer over a low heat for 40 minutes until it resembles a sauce. Fold through the coriander at the last minute and put into jars while hot.

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