Chile Jam Recipe – Eats Now

Name: Chile Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg roma tomatoes, ripe; 150 ml olive oil; 10 garlic cloves, peeled and coarsely chopped; 25 g ginger, peeled and coarsely chopped; 7 small fresh red chilies, stems removed; ¼ cup cumin seed; ¼ cup black mustard seeds; 200 ml red wine vinegar; 50 ml fish sauce; 1 cup palm sugar; 1 tablespoon ground turmeric; 12 bunch coriander, chopped

Servings: persons

2 kg roma tomatoes, ripe
150 ml olive oil
10 garlic cloves, peeled and coarsely chopped
25 g ginger, peeled and coarsely chopped
7 small fresh red chilies, stems removed
¼ cup cumin seed
¼ cup black mustard seeds
200 ml red wine vinegar
50 ml fish sauce
1 cup palm sugar
1 tablespoon ground turmeric
12 bunch coriander, chopped

1
Rub whole tomatoes with olive oil, place in a roasting pan and roast at 350F for 20 minutes or until soft.
2
Combine garlic, ginger, chilies, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined.
3
Transfer mixture to a large heavy based saucepan.
4
Add tomatoes, fish sauce, sugar and turmeric.
5
Simmer over low heat for 11/2 - 2 hours or until thick and jammy.
6
Remove from heat and stir in coriander.
7
Pour into hot sterilized jars and seal while hot.
8
Keeps in the refrigerator 1 month.

1079

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 kg roma tomatoes, ripe, 150 ml olive oil, 10 garlic cloves, peeled and coarsely chopped, 25 g ginger, peeled and coarsely chopped, and more.

Yes, Chile Jam falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Jam

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