I stumbled across 4 red chillis for 24p in a pre-hogmanay supermarket clearance aisle, so thought I could find a home for them in a nice preserve. This recipe was the quickest I could find that did not involve specialist ingredients like jam sugar (use an apple for pectin). It turns out quite liquid, but still relatively substantial. And tastes amazing spread on top of some Port Salut or cheddar cheese!
(makes 1-2 jars)
4 red chillies
3 large cloves garlic
a chunk of fresh ginger (approx 3 cm cube)
1 x 400g tin chopped tomatoes
200g caster sugar
50ml white wine vinegar
1 apple with holes punched into it
- Make a paste with the chillies, ginger and garlic (with a pestle and mortar or in the food processor).
- Add the paste to a pan with all the other ingredients and stir well.
- Bring the mixture to the boil, then reduce to a simmer. Cook the mixture for 25-30 minutes until thick and glossy.
- Remove the apple, then pour into a clean jar and keep in the fridge until you are ready to use it.