Combine all ingredients in a medium saucepan and heat gently until
sugar has dissolved. Bring to a boil, reduce heat and simmer gently,
stirring regularly until thick – about 60 – 70 minutes.
Ladle into hot sterilised jars and seal while still hot. Refrigerate
once opened.
6 red chillis, de-seeded and
thinly sliced
1kg tomatoes, diced
100gr fresh ginger, julienned
50ml nam pla (fish sauce)
2 cups sugar
100ml red wine vinegar
TOMATO CHILLI JAM
Deborah McLachlan
Wife of John McLachlan (1974)
Daughter-in-law of John A. McLachlan (1940)
Mother of Hamish (2008)
Preheat oven to 180°C.
Rub tomatoes with olive oil and place in a roasting pan.
Cook in a moderate oven until soft but not coloured –
approximately 30 minutes.
Place garlic, ginger, chillies, cumin seeds and mustard seeds in a
food processor and pulse until well combined.
Combine all ingredients (except coriander) in a large saucepan and
heat gently until sugar has dissolved. Bring to a boil, reduce heat
and simmer gently, stirring regularly until thick – about 90 – 120
minutes. Add coriander and cook a further 5 minutes.
Ladle into hot, sterilised jars and seal while still hot. Refrigerate after
opening.
2kg tomatoes, halved
150ml olive oil
10 cloves garlic, peeled
1 tbs fresh ginger, grated
10 small red chillies, whole
2 tbs cumin seeds
2 tbs black mustard seeds
1 tbs ground turmeric
180ml red wine vinegar
60ml nam pla (fish sauce)
1
1
⁄
4
cups palm sugar, chopped
1
⁄
2
cup fresh coriander leaves and
roots, finely chopped
CHILLI
CORIANDER RELISH
Jo Highet
Mother of Blake (2013)
and Kendal (Y10, 2013)
MAKES
6 cups
PREP TIME
20 mins
COOK TIME
90 – 120 mins
MAKES
3 – 4 small jars
PREP TIME
15 mins
COOK TIME
40 – 60 mins
139
