- Tomato and chilli relish -

Serve with Fry's vegan barbecue sausages

5 large red chillies
100ml olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground turmeric
1 tsp finely grated fresh ginger
4 garlic cloves, finely chopped
1kg ripe tomatoes, roughly chopped
125g (1/2 cup) sugar
100ml white wine vinegar
1tbsp soya/tamarind sauce

Slice the chillies in half and remove most of the seeds.
Finely slice the flesh into long thin strips.

Pour the oil into a heavy based saucepan over medium heat and add the cumin seeds, mustard seeds, turmeric and grated ginger. When the mustard seeds begin to pop, add the garlic and chilli strips, stir a few times, then add the chopped tomatoes, sugar, vinegar and fish sauce.  Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 2 hours, or until the jam has thickened.

Makes 500 ml (2 cups).

This recipe has been adapted from the original 'Tomato and chilli jam' from Marie Claire's 'Comfort' recipe book.

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