Food is about sharing, but trust me unless you make a year’s supply of this, it will be hidden in the fridge from your nearest and dearest. We did some investigating and found that one of Tanya's favourite ways to enjoy this delicious jam is on a crusty bread roll with pastrami, fetta, and spinach.
Chilli Coriander Jam
Ingrediants:
2kg Tomatoes
2/3 Cup Olive oil
10 Cloves of garlic (buy bulk peeled garlic from your grocer, it last for a month in the fridge)
1tbls Grated Fresh Ginger
10 Small red Thai chillies
2 tbls Cumin Seeds
2 tbls Black Mustard Seeds
1 tbls ground Turmeric
¾ Cup Red Wine Vinegar
¼ Fish Sauce (adjust his to taste)
1 ¼ Cups chopped Palm Sugar
½ Cup finely chopped Coriander leaves (buy with the roots on and throw in the roots as well with the tomatoes)
Method:
Rub Tomatoes with olive oil, place in moderate oven for 30 min or until softish
While the tomatoes are cooking process garlic, ginger, chillies, and seeds. Transfer to a large heavy based pan and fry off until fragrant 5min approximately.
Add all your other ingredients sans the fresh coriander, simmer uncovered for 2 hours. Don’t forget the coriander roots.
Remove the roots and process in batches then return to the heat for 5min stirring in your coriander leaves. Pour into sterilized jars.
Tip: You can keep your coriander roots in the freezer.
