Tomato Chilli Jam
Try this Tomato Chilli Jam recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 3/4 cup sugar
- 1 tsp sea salt
- 1/2 cup fish sauce
- 1.8 kg or 4 lbs plum tomatoes
- 4 long red chillies chopped - with or without seeds
- 2 long green chillies chopped
- 10 cloves of garlic (can be less if you don't like a
- 1 tbs yellow mustard seeds
- 1 thumb of fresh ginger peeled and finely chopped
- 3/4 cup red wine vinegar (i used red wine liqueur vinegar
- Carbohydrate 0.244600000643954 g
- Cholesterol 0 mg
- Fat 0.0580000001180786 g
- Fiber 0.0293999996781782 g
- Protein 0.292760000799282 g
- Saturated Fat 0.0030640000063381 g
- Serving Size 1 1 Serving (69g)
- Sodium 1823.99500507541 mg
- Sugar 0.215200000965776 g
- Trans Fat 0.00425600000871592 g
- Calories 3 calories
Slice tomatoes and place on baking sheet and place in oven at 170C/375F for 45 minutes to an hour, set aside to cool.Place chillies, garlic, salt, ginger and mustard seeds in a mortar and bash with a pestle. Add a little fish sauce and continue bashing adding more fish sauce til it's well incorporated.Place in a large pot and cook on medium heat for 3 minutes.Add in the tomatoes and the vinegar
