Tuesday, October 5, 2010

sweet chilli jam

This fiery yet sweet chilli jam is great with roasted vegetables and goes well with all meat dishes especially on barbeque chicken.

What you'll need
500 grams (1 lb) roma (egg) tomatoes

1 small onion julienned

3-4 small red chillis (chopped)

6 garlic cloves (chopped)

1 small knob of ginger (chopped)

1/2 tbsp ground cumin

1/2 tbsp mustard seed

1/2 tbsp turmeric

1/4 cup red wine vinegar

1/4 cup brown sugar

Extra virgin olive oil

Sea salt flakes

Cracked black pepper

What to do
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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