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CHILLI JAM

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Ingredients

500 grams roma tomatoes also known as egg tomatoes
1 small onion julienned
3-4 small red chillis
6 cloves garlic chopped
1 knob ginger chopped
1/2 tablespoon ground cumin
1/2 tablespoon mustard seeds
1/2 tablespoon turmeric
1/4 cup red wine vinegar
1/4 cup Brown Sugar
extra virgin olive oil
sea salt flakes
freshly ground black pepper

CHILLI JAM

  • Medium

Ingredients

Directions

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Every time I make this stuff I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days. The sweetness of it compliments many vegetables perfectly, try it on grilled eggplant. And the spiciness is the perfect addition to eggs any style, as well as virtually all meats, particularly roast chicken. I think I might start making double batches from now on.

  1. Preheat oven to 180 degrees (350 fahrenheit)
  2. Cut tomatoes in half and drizzle them with olive oil and roast in the oven until skins start to blister.
  3. Sweat the onions in a pot in a touch of oil on low flame until they turn soft and translucent.
  4. Add the remaining ingredients to the onions and sweat a few more minutes.
  5. Add the roasted tomatoes to the pot, reduce the heat to very low, cook out for 1-2 hours season to taste with salt and pepper.
  6. Once all the ingredients are cooked out, allow to cool and puree in a food processor, refrigerate and use as needed.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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GRILLED PEACHES WITH AMARETTO MASCARPONE

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