4 garlic cloves
5 red chillies, deseeded
5 cm piece ginger, peeled and roughly chopped
500 g ripe tomatoes, quartered
300 g soft light brown sugar
150 ml cider vinegar
1 tsp mustard seeds
1 tsp coriander seeds
slices of toasted baguette and manchego cheese or goats cheese, to serve
- Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.
- Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.