Chilli jam ploughman’s

Chilli jam ploughman’s

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(1 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Makes 500ml/18fl oz (about 2 small jars)
Swap boring ketchup for this versatile spicy tomato jam - spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per tbsp

  • kcal29
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 4 garlic cloves
  • 5 red chillies, deseeded
  • 5cm piece ginger, peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 500g ripe tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 300g soft light brown sugar
  • 150ml cider vinegar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • slices of toasted baguette, to serve
  • Manchego cheese or firm goat's cheese, to serve
    Manchego

    Manchego

    man-chey-go

    Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…

Method

  1. 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.

  2. Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.

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Comments, questions and tips

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gilllegge
27th Oct, 2014
5.05
I have just made this and it is absolutely lovely, perhaps a tad sweet so might put in a little less sugar next time. It also took just over an hour to become thick and syrupy. Not had it with anything yet just a lick of the spoon after putting in jars so looking forward to trying it with some cheese. Will definitely be making it again.
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