Chutney Recipes

Chutney Recipes

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FREE SECTION

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Special Request for Chris Farrow

Chili Jam

Ingredients

500g very ripe tomatoes
4 Garlic cloves, peeled
4 Large red chilies or type of your choice (leave the seeds in if you want hot)
6-7cm piece of ginger root, sliced
300g golden caster sugar (granulated works fine)
2 tablespoons Thai fish sauce
100ml red wine vinegar (note VINEGAR not wine)

Blitz half the tomatoes with all the garlic, chilies and ginger in a food processer. Pour in to a heavy-based saucepan. Add sugar, fish sauce and vinegar, and bring to the boil, stirring slowly. Reduce to a simmer.
Dice the remaining tomatoes finely and add them to the pan.
Simmer for 30-40 minutes, stirring from time to time. The mixture will turn slightly darker and sticky.

Ready for jars when it thickens up and goes slightly sticky, place in warm jars (best straight out of the dishwasher).

Enjoy.

Drummies Chutneys

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