Chilli Jam

4 cloves garlic, peeled and chopped
1 tablespoon ginger, peeled and chopped
3 fresh chillies, chopped
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
50 ml red wine vinegar
500g tomatoes, chopped fresh or tinned will do
1 tablespoon fish sauce
75g brown sugar or palm sugar
1/2 tablespoon turmeric powder
handful of coriander, chopped
 
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, fish sauce, sugar and turmeric.
Simmer over a low heat for 40 minutes until it resembles a sauce. Fold through the coriander at the last minute and put into jars while hot.