Tomato Chilli Jam

Perfect with my Quick Thai Chicken. can be prepared up to two weeks in advance if kept in the fridge. Good for dips too!


• 4-5 large tomatoes

• Half tsp. chilli paste from a tube (use more if you wish)

• Approx. 4 cm piece of root ginger, roughly chopped or grated

• 3 fat cloves of garlic

• Half tbsp. Thai Fish Sauce

• 2 tbsps. soft brown sugar

• Glug cider vinegar


    Remove the tough stalk and roughly chop the tomatoes

    Using a hand stick blender or food processor whizz all the ingredients to a puree

    Transfer to a saucepan and simmer gently for about 30 minutes, stirring every now and again. You want it to become a thick-ish puree. It will thicken further as it cools.

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