Jams and all that jazz
Welcome to the world of savoury jams. All of us have grown up on sweet jams and jellies and most households have their own recipes for orange marmalades, guava jellies etc. However, a culinary revolution of sorts have started in India for savoury jams like chilli jams and tomato jams that, while not substituting pickles, make a good alternative. Though you would not want to spread, say a spoon of chilli jam, on your morning toast, you can always use it as a relish for continental food like roasts and barbecues and even as a condiment with parathas and chapatis.
Chilli Jam
While there are many recipes of chilli jams available on the Internet, this one is special as it adds an oriental twist to the jam. Nam Pla, or the Vietnamese fish sauce, is an interesting addition, but feel free to use normal fish sauce with a twist of lemon juice if you can’t get your hands on any Nam Pla.
Ingredients
6 large red chillies
600 gm ripe tomatoes
75 gm ginger, chopped
50 ml fish sauce or Nam Pla
5 cloves garlic
300 ml red wine vinegar, with a bit extra to taste
350 gm caster sugar, with a bit extra to taste
Handful of fresh coriander, chopped
Juice of 1 lime
Method
Put the chillies, whole tomatoes, including the skin and seeds, ginger, fish sauce and garlic into a blender or food processor and blend to a purée. In a medium saucepan, add the vinegar and sugar and cook over medium heat till the sugar dissolves. Add the chilli tomato purée and slowly bring to the boil, stirring frequently and removing any scum that floats up to the surface. Lower the heat and cook for 30 to 40 minutes, stirring frequently till the liquid thickens to a jam-like consistency. Taste the jam and add more sugar or vinegar if necessary. Set aside to cool. Once it has cooled down completely, stir in the chopped
coriander and the lime juice.
Sweet Savoury
Tomato Jam
Tomato chutneys are common enough in India, as are tomato pickles. This recipe tries to combine the sweetness of a chutney and the tart of tomatoes and the green apple.
Ingredients
1 ½ kg ripe tomatoes, diced
1 small onion, diced
3 green chillies, chopped fine
½ cup brown sugar
1 ½ cup normal sugar
1 tsp salt
½ tsp coriander seeds
1/4 tsp cumin seeds
1/4 cup cider vinegar
Juice of 1 lemon
½ cup finely diced tart green apple
Method
Add all the ingredients in a large heavy-bottomed pot and bring to a boil. Reduce the heat to a simmer. Cook for about three hours until the liquid thickens and reaches a jam-like consistency. Leave aside to cool then transfer to glass jars and store in the refrigerator for up to two weeks.
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