Ingredients
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1 tablespoon oil
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1 tablespoon mustard seeds
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1 small onion, chopped
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1 (400 g) can diced tomatoes, undrained
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1/4 cup red wine vinegar
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1/2 cup strong chicken stock
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1 tablespoon fish sauce
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1 tablespoon fresh ginger, finely chopped
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2 garlic cloves, crushed
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2 tablespoons sugar
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
Instructions
- 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.