Tomato Chilli Jam

Tomato Chilli Jam

This is basically the recipe from Dishoom's Bacon Naan Bread wrap. Use it wherever you would use a condiment. It's especially good at livening up sandwiches.


  • 800 g tomatoes, roughly chopped
  • 60 g fresh root ginger
  • 8 g green chillies (2 or 3)
  • 15 g garlic (3 to 4 cloves)
  • 125 ml rice wine vinegar (or whatever light vinegar you have)
  • 300 g sugar


  • Blitz the tomatoes using a jug or stick blender, in batches if necessary, until you have a coarse purée. Add all the remaining ingredients except the sugar and blend until well combined.
  • Pour the blended mix into a non-reactive cooking pot and add the sugar. Bring to a gentle simmer and cook over a low heat until reduced to a thick consistency; this should take about 30 minutes.
  • Note: Pot the 'jam' you aren't using immediately into a warm sterilised jar while still hot and secure with a lid. Store in a cool dark place for up to 6 months. Once opened, keep refrigerated and use within a month.