Chilli Jam
From mystic_river1 17 years ago
- 60 minutes to make
- Serves 10
I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days. The sweetness of it compliments many vegetables perfectly, try it on grilled eggplant. And the spiciness is the perfect addition to eggs any style, as well as virtually all meats, particularly roast chicken. Read more Adapted from The Pencil of the Chef See less
Ingredients
- (1 lb) roma (egg) tomatoes shopping list
- 1 small onion julienned shopping list
- 3-4 small red chillis (chopped) shopping list
- 6 garlic cloves (chopped) shopping list
- 1 small knob of ginger (chopped) shopping list
- 1/2 tbsp ground cumin shopping list
- 1/2 tbsp mustard seed shopping list
- 1/2 tbsp turmeric shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup brown sugar shopping list
- extra virgin olive oil shopping list
- sea salt flakes shopping list
- black pepper corn mill shopping list
How to make it
- Preheat oven to 180 degrees (350 fahrenheit)
- Cut tomatoes in half and drizzle them with olive oil and roast in the oven until skins start to blister.
- Sweat the onions in a pot in a touch of oil on low flame until they turn soft and translucent.
- Add the remaining ingredients to the onions and sweat a few more minutes.
- Add the roasted tomatoes to the pot, reduce the heat to very low, cook out for 1-2 hours season to taste with salt and pepper.
- Once all the ingredients are cooked out, allow to cool and puree in a food processor, refrigerate and use as needed.
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" It was excellent "