Tomato Chilli Jam
20 cloves of garlic
2 teaspoons cumin
2 teaspoons yellow mustard seeds
1 teaspoon turmeric
200gms brown sugar
10 small red chillies
200mls red wine vinegar
salt and pepper
Drizzle tomatoes with olive oil then roast in moderate oven for 1 hour till blistered.
Combine the rest of the ingredients in a blender.
Once tomatoes are roasted place all ingredients in a heavy based saucepan and simmer for approx 2 hours.
Stir every 15 mins and just break up tomatoes against side of pan.
It’s finished when it’s a ‘jammy’ consistency.
Spoon into jars and store in cool dark place.
Notes: For jars, clean and sterilise in oven (100c) for 20 mins.