Ingredients
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400g Tinned Tomatoes400g is normally 1 tin, I use plum tomatoes
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30g Ginger (fresh)chopped
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2 Garlic Cloveschopped
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2 Green Finger Chillieschopped
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65ml Rice Vinegar
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150g Sugar
Directions
Robustly sweet, this Tomato Chilli Jam is perfect with fried snacks and naan. Grab a bowl and get dipping
This tomato-chilli house jam from Dishoom recipe makes around 300ml of tomato-chilli house jam, why not use it in a bacon naan wrap
Steps
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1
Done
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Tip 400g of tinned tomatoes (I prefer plum) into a blender then add the fresh, chopped ginger, chopped garlic, chopped green chillies and rice vinegar. Blend until smooth then add this and the sugar into a saucepan |
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2
Done
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Place the saucepan over a medium heat and once the tomatoes start to simmer, turn the heat down low and cook for roughly 30 minutes until the liquids have reduced and you are left with a fairly thick, jam. Turn off the heat and pour the jam into a sterilised jar |
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3
Done
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This will keep unopened for around 6 months or a month when opened if kept in the fridge |
