Tomato Chilli Jam


  • 400 g chopped tinned tomatoes with juices
  • 3 garlic cloves crushed
  • 1-2 red chillies deseeded and finely chopped
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 1/2 tbsp sunflower oil
  • 40 g caster sugar
  • 1/2 tsp turmeric
  • 2 1/2 tbsp red wine vinegar
  • 15 g fresh coriander roughly chopped


  • Put all the ingredients apart from the coriander in a medium saucepan. Bring to the boil and then simmer for around 35 minutes, until thickened.
  • Remove from the heat, allow to cool slightly, fold in the coriander and transfer to a clean jar.
  • Cool and store in the fridge.


This will keep well for a few weeks in the fridge, if it lasts that long! 
This 'jam' goes really well with burgers and cold meats including turkey, chicken, fish, pasta, jacket potatoes, cheese and vegetables.  The list is endless so just try it with everything. 
If you have a glut of tomatoes in the garden at the end of the summer you can also make this with fresh tomatoes but you will need to skin and deseed them before you put them in the pan. Tinned are easier.