2kg large tomatoes cored
273 cup (160ml) olive oil
10 cloves garlic peeled
1 tablespoon grated fresh ginger
10 small fresh red chillies stems removed
2 tablespoons cumin seeds
2 tablespoons black mustard seeds
3/4 cup (180ml) red wine vinegar
1/4 cup fish sauce
1 1/4 cups palm sugar, chopped, I used light muscovado
1 tablespoon ground turmeric
1/2 cup chopped fresh coriander and roots
Today I needed to come to terms with a mounting spread of tomatoes on our kitchen work table.
Not much time for pittlin so must source quick and easy recipe. I beat my bottom with The Australian Womans Weekly "pickles and chutneys" and found `chilli coriander jam.´A perfect recipe for a cook with many other chores to complete. Hey, it said a processor can be used too, another time saving device. Lets get cookin.
Rub the tomatoes with olive oil. Place in a roasting pan and cook in a moderate oven for about 30 minutes or until soft but not coloured.
Blend or process garlic, ginger, chillies and seeds until chopped and well combined. Transfer to a large heavy based saucepan, and add tomatoes, vinegar, fish sauce, sugar and turmeric.
Simmer uncovered, about 2 hours or until thick.
Blend or process, in batches, until combined but still textured. Return to heat for 5 minutes until hot, stir in coriander. Spoon into hot sterilised jars. Seal while hot.
Makes about 1.5 litres ( 6 cups )
Storage; in cool dry place for up to 6 months
store in refrigerator after opening