Tomato Chilli Jam
Prep time
Cook time
Total time
This is a delightful grown-up tomato sauce that goes well with meat pies, sausage rolls or burgers.
Recipe type: Preserves
Cuisine: Australian
Serves: 30
  • 1.8 kg or 4 lbs plum tomatoes
  • 4 long red chillies chopped - with or without seeds depending upon how hot you want it
  • 2 long green chillies chopped
  • 10 cloves of garlic (can be less if you don't like a lot of garlic)
  • 1 tbs yellow mustard seeds
  • 1 thumb of fresh ginger, peeled and finely chopped
  • ½ cup fish sauce
  • ¾ cup sugar
  • ¾ cup red wine vinegar (I used red wine liqueur vinegar - it was sweeter)
  • 1 tsp sea salt
  1. Slice tomatoes and place on baking sheet and place in oven at 170C/375F for 45 minutes to an hour, set aside to cool.
  2. Place chillies, garlic, salt, ginger and mustard seeds in a mortar and bash with a pestle. Add a little fish sauce and continue bashing adding more fish sauce til it's well incorporated.
  3. Place in a large pot and cook on medium heat for 3 minutes.
  4. Add in the tomatoes and the vinegar
Recipe by Orgasmic Chef at