|
TOMATO, CHILLI AND CORIANDER JAM
My
friend Fay first made this spicy jam for me. It is so good I try to keep
some on hand all the time. If you want to tone down the bite, reduce the
quantity of chillies, cumin and mustard seeds. It is a great recipe for
using up excess cherry tomatoes in summer.
INGREDIENTS:
●
2kg ripe roma tomatoes or 3kg cherry tomatoes
● ⅔
cup Olive Oil
●
10 cloves garlic, peeled
●
1 clove of grated fresh ginger
●
10 small fresh red chillies, stems removed (or 10 pinches of dried,
ground chillies)
●
2 tablespoons cumin seeds
●
2 tablespoons black mustard seeds
●
¾ cup red wine vinegar
●
¼ cup nam pla (Thai fish sauce)
●
1 ¼ cups palm sugar,
chopped
●
1 tablespoon ground
turmeric (or two tablespoons finely grated if fresh from the garden)
● ½ cup chopped fresh
coriander leaves and roots (you can substitute leaves of perennial
coriander if necessary)
METHOD:
Rub tomatoes with olive oil. Place in a roasting pan
and cook in a moderate oven for about 30 minutes or until soft but not
coloured.
Process garlic, ginger, chillies, cumin and mustard seeds in a food
processor until chopped and well combined. Transfer mixture to a large
heavy-based pan, add tomatoes (remove skins), vinegar, nam pla, sugar
and turmeric. Simmer for about 2 hours or until thick and jammy. Return
to the food processer (or use a stick blender) until combined but still textured. Return to heat for 5
minutes or until hot; stir in coriander.
●
Spoon into hot sterilized jars. Seal while hot.
●
Makes about 6 cups (1½ litres)
Store in cool dry place for up to 6 months. Refrigerate after opening. |
