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tomato&chilli jam
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5 from 2 votes

Thai Style Tomato Chili Jam

This sweet and spicy Thai Style Tomato Chili Jam is very easy to make at home as long as you have a food processor and a saucepan!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Appetizer, Side Dish
Cuisine: Asian
Diet: Gluten Free, Vegetarian
Servings: 12 people
Calories: 95kcal
Author: Ayla Clulee

Equipment

  • 1 Sharp knife
  • 1 Rubber spatula
  • 1 kitchen scale
  • 1 Ninja BN601 Food Processor

Ingredients

  • 20 oz roughly chopped tomatoes (500 grams)
  • 11 oz roughly chopped red peppers (300 grams)
  • 5 roughly chopped red chillies (adjust it to your taste)
  • 4 cloves garlic (roughly chopped)
  • 1 medium onion (roughly chopped)
  • 1 thumb ginger (roughly chopped)
  • 2 lemongrass (finely chopped)
  • 4 lime leaves (finely chopped)
  • 2 star anise
  • 1 cup sugar
  • 2 tablespoon fish sauce
US Customary - Metric

Instructions

  • Wash and roughly chop tomatoes and place in a large saucepan.
  • Wash, deseed and roughly chop red peppers and add to tomatoes.
  • Roughly chop the chilies and add to the pan. Keep the seeds if you want your sauce extra hot.
  • Peel and roughly chop the garlic, onions, and ginger then add them to the pan.
  • Finely chop the lemongrass and lime leaves, and add them to the pan along with the star anise, sugar, and fish sauce.
  • Place the pan over medium heat, cover it with a lid and bring the mixture to a boil.
  • Lower the heat and gently simmer for an hour with the lid on.
  • Remove the lid and simmer for another hour or until the mixture is almost dry.
  • Take the pan off the heat, remove the star anises and place the mixture in a food processor.
  • Blitz until nice and smooth and store in a jar. Keep in the fridge for up to 3 months.

Video

Notes

  • Remember to remove 2 pieces of star anise from the pan before blitzing your Tomato and Chili Jam!
  • I recommend using a food processor for this Thai-Style Tomato Chilli Jam. You can't achieve the same texture by chopping everything by hand, and it may take hours.
  • You can make this Chili Jam in big batches and store them in sterilized jars for up to 6 months.
  • This recipe is mildly spicy and quite sweet. However, you can use more/hotter chilies and add less sugar to achieve a spicier and less sweet condiment.

Nutrition

Calories: 95kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 241mg | Potassium: 262mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1387IU | Vitamin C: 68mg | Calcium: 16mg | Iron: 1mg