CHILLI JAM

 

800g fresh tomatoes, roughly chopped
thumb-size piece of ginger, peeled and 

chopped

3 red chillies, roughly chopped (leave seeds in)

3 garlic cloves, peeled
100ml white wine vinegar
25ml balsamic vinegar
300g sugar

Put the ginger, garlic and chillies in a food processor and blitz until chopped.

Add the tomatoes and blitz again.
Add the vinegars and blitz for the third time until all combined.

Put in the pan with the sugar.

Bring to the boil and simmer gently over a low heat...

...until reduced to the required thickness.

Place in a jar.

Will keep for a month in the fridge.

SPICY TOMATO RELISH

225g red onions, peeled
500g tomatoes, roughly chopped
225g cooking apples, peel, cored and roughly chopped 

thumb-size piece of ginger, peeled and chopped1 red chilli, deseeded
75ml red wine vinegar
75ml balsamic vinegar
1tbsp olive oil
1tsp coriander seeds
1tsp cumin seeds
2tbsp honey
about 75g sugar (to taste)

Place the onions in a food processor and whizz until very finely chopped.
Heat the oil and gently fry the onions until soft.

Meanwhile, place tomatoes, apples, ginger and chilli in the food processor and whizz together.

Grind the cumin and coriander.

When the onions have softened, add the coriander and cumin and stir to coat.

Pour in the tomato mixture and add the other ingredients.

Bring to the boil and simmer until most of the liquid has evaporated.

Allow to cool. Place in a jar. 

Keep in the fridge and use within 1 month.