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Categories:
oil mustard seeds onion tomatoes red wine vinegar chicken stock fish sauce fresh ginger fresh thai red chili pepper garlic sugar salt pepper
Viewed: 79 - Published at: 6 years agoIngredients
- 1 tablespoon oil
- 1 tablespoon mustard seeds
- 1 small onion, chopped
- 1 (400 g) can diced tomatoes, undrained
- 1/4 cup red wine vinegar
- 1/2 cup strong chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
- 2 garlic cloves, crushed
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Method
- Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
- Add onion and stir for about 30 seconds, then add all other ingredients.
- Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
- When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
- Bottle and store in the fridge. Use within two weeks. I find it improves with age.
