• Save to your scrapbook
  • Save to your scrapbook

    Tomato and Chilli Jam

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tomato and Chilli Jam

    This vibrant jam is brilliant with Asian-inspired salads, like the one here; you can also use it in dressings and stir-fries or slather it on chicken sandwiches.

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 70 minutes
    • Total time: 1 hour 30 minutes, plus cooling 60 minutes 30 minutes

    Makes: 3 x 350g jars


    • 2 onions, finely sliced
    • 1 tbsp groundnut oil
    • 1 tsp cumin seeds
    • 6 garlic cloves, chopped
    • 2 lemon grass stalks, trimmed and sliced
    • 20g fresh root ginger, finely chopped
    • 6 red chillies, seeded and chopped
    • 1kg tomatoes, roughly chopped
    • 500g soft light brown sugar
    • 200ml white wine vinegar
    • 50ml fish sauce
    • Squid salad (serves 4)
    • 100g fine rice noodles
    • 1 tbsp soy sauce
    • 3 limes, 2 halved, juice of 1
    • 1 tbsp tomato and chilli jam
    • ½ cucumber, peeled, halved lengthways, seeded and sliced
    • 10 cherry tomatoes, halved
    • 200g baby squid with tentacles, cleaned, hoods opened out and scored diagonally
    • 20g mint leaves, roughly chopped if large
    • 40g cashew nuts, toasted and chopped


    1. The jam Fry the onions in the oil for 15 minutes until caramelised and soft. Add the cumin, garlic, lemon grass, ginger and chillies; cook for 1 minute, then stir in the tomatoes, sugar, vinegar and fish sauce. Simmer, stirring often, for 45 minutes until thick. Spoon into sterilised jars, cool and seal. Store in the fridge for up to 2 months; once opened, use within 2 weeks.
    2. Squid salad Cook the noodles according to the pack instructions, refresh in cold water and drain. Combine the soy sauce and lime juice with the tomato and chilli jam to make a dressing. Put the noodles in a mixing bowl and pour over the dressing. Mix in the cucumber and tomatoes. Put a griddle pan on a medium-high heat for 5 minutes until smoking hot. Cook the squid in batches for 1 minute on each side. Add to the noodles with the mint and toss. Serve the salad sprinkled with the cashew nuts and with extra tomato and chilli jam and lime halves on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars