Yum this chilli jam is so good! The depth of flavour makes it perfect for spreading on a freshly baked sourdough, adding it to a cheese platter, or stirring it into stir-fries for an extra kick.

Made with tomatoes, aromatic spices, and fresh chillies, this jam is sweet, tangy, and just the right amount of spicy.

Homemade Chilli Jam

4 cloves garlic, peeled and chopped
1 tablespoon ginger, peeled and chopped
3 fresh red chillies, chopped
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
50ml red wine vinegar
500g tomatoes, chopped
1 tablespoon tamari
75g palm sugar
1/2 tablespoon turmeric powder

In a food processor or mortar and pestle, grind the garlic, ginger, chillies, cumin, mustard seeds and red wine vinegar to a paste. Transfer to a heavy bottomed saucepan, then add the tomatoes, tamari, sugar and turmeric.
Simmer over a low heat for 40 minutes until it resembles a sauce. Put into sterilised jars before it cools down.

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