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chilli & coriander jam
I've made one batch of this and it is really scrummy! I used a mixture of different tomatoes so feel free to be creative! Same goes for the chillis. For all you non-thai ingredients folk out there, fish sauce is not as gross as it sounds and is a good salt substitute. You won't get the same flavour without it, but it won't be fishy. Promise! Buy it in any supermarket in the thai/chinese stuff section. I bought the palm sugar in waitrose but large sainsburys do it too, in the special foods section. It is a different form of sugar: I guess you could substitute demerara or raw cane sugar. I followed the metric quantities as I don't do cups! I think I used less oil too and it did not seem to make it any less yummy.
8 large tomatoes (2kg), cored
2/3 cup (160ml) olive oil
10 cloves garlic, peeled
1 tablespoon grated fresh ginger
10 small fresh red Thai chillies, stems removed
2 tablespoons cumin seeds
2 tablespoons black mustard seeds
¾ cup (180ml) red wine vinegar
¼ cup (60ml) fish sauce
1 ¼ cups (335g) palm sugar, chopped
1 tablespoon ground turmeric
½ cup chopped fresh coriander leaves and roots
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. Blend or process garlic, ginger, chillies and seeds until chopped and well combined. Transfer mixture to large heavy-base saucepan, add tomato, vinegar, fish sauce, sugar and turmeric; simmer, uncovered, about 2 hours or until thick. Blend or process, in batches, until combined but still textured. Return to heat for 5 minutes or until hot; stir in coriander leaves/stems. Spoon into hot sterilised jars; seal while hot.
MAKES about 1.5 litres (6 cups)
Per tablespoon 2.2g fat; 176KJ
Storage In cool, dry place for up to 6 months;
refrigerate after opening
Enjoy!!
Nicky
I've made one batch of this and it is really scrummy! I used a mixture of different tomatoes so feel free to be creative! Same goes for the chillis. For all you non-thai ingredients folk out there, fish sauce is not as gross as it sounds and is a good salt substitute. You won't get the same flavour without it, but it won't be fishy. Promise! Buy it in any supermarket in the thai/chinese stuff section. I bought the palm sugar in waitrose but large sainsburys do it too, in the special foods section. It is a different form of sugar: I guess you could substitute demerara or raw cane sugar. I followed the metric quantities as I don't do cups! I think I used less oil too and it did not seem to make it any less yummy.
8 large tomatoes (2kg), cored
2/3 cup (160ml) olive oil
10 cloves garlic, peeled
1 tablespoon grated fresh ginger
10 small fresh red Thai chillies, stems removed
2 tablespoons cumin seeds
2 tablespoons black mustard seeds
¾ cup (180ml) red wine vinegar
¼ cup (60ml) fish sauce
1 ¼ cups (335g) palm sugar, chopped
1 tablespoon ground turmeric
½ cup chopped fresh coriander leaves and roots
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. Blend or process garlic, ginger, chillies and seeds until chopped and well combined. Transfer mixture to large heavy-base saucepan, add tomato, vinegar, fish sauce, sugar and turmeric; simmer, uncovered, about 2 hours or until thick. Blend or process, in batches, until combined but still textured. Return to heat for 5 minutes or until hot; stir in coriander leaves/stems. Spoon into hot sterilised jars; seal while hot.
MAKES about 1.5 litres (6 cups)
Per tablespoon 2.2g fat; 176KJ
Storage In cool, dry place for up to 6 months;
refrigerate after opening
Enjoy!!
Nicky
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