Sweet Chilli Tomato Jam and Spicy Fig and Plum Chutney recipe

Make your own preserves with this recipe for Sweet Chilli Tomato Jam, as well as Spicy Fig and Plum Chutney

Ingredients

Sweet chilli tomato jam:
500g cherry tomatoes, halved
200g rosa tomatoes
1 tablespoon freshly grated ginger
1 red chilli, deseeded and roughly chopped
140g (3/4 cup) Natura Soft Light Brown Sugar
125ml (1/2 cup) red wine vinegar
¼ – ½ teaspoon dried red chilli flakes
¾ teaspoon salt
freshly ground black pepper, to taste

Spicy fig and plum chutney:
1 tablespoon vegetable oil
1 shallot or small brown onion, finely diced
5ml (1 teaspoon ) brown mustard seeds
10ml (2 teaspoons) ground coriander
15ml (1 tablespoon) freshly grated ginger
125g (1 cup) soft dried figs, finely chopped
3 preserved figs, roughly chopped (in sugar syrup)
35g (1/4 cup) raisins
35g (1/4 cup) dried cranberries
5 fresh plums, stones removed and finely sliced
3 Medjool dates, pitted and roughly chopped
50g (1/4 cup) Natura Dark Muscovado Sugar
180ml (3/4 cup) apple cider vinegar
375ml (1 ½ cups water)
¼ teaspoon salt
freshly ground black pepper

How to
To make the sweet chilli tomato jam, place the tomatoes, ginger and fresh chilli in a food processor and blitz until the tomatoes are broken down.

Pour the tomato puree into a saucepan and add the remaining ingredients.

Bring up to the boil, stirring all the while. Boil on a medium-high heat for about 40-45 minutes, stirring from time to time to prevent burning on the base. Skim off any scum that rises to the surface. The consistency should be jammy and sticky but still slightly loose.

Pour the hot chilli jam into sterilized bottles and seal with a tight fitting lid.

For the spicy fig and plum chutney, start by heating the oil and sauté the shallot until softened. Add the mustard seeds, coriander and grated ginger. Cook for a further 2 minutes.

Add all the remaining ingredients. Bring the mixture up to the boil over a medium high heat, stirring all the while.

Turn the heat down slightly, cover partially with a lid and simmer for 40-45 minutes. Stir the chutney from time to time to ensure the base doesn’t catch. The chutney should be sticky and relatively thick.

Spoon into hot sterilized jars and seal immediately.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.

Recipe ID 33449

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