Ingredients

• 1 x 400g/14oz can plum tomatoes
• 4 red chillies
• chopped
• 4 garlic cloves
• peeled
• 7cm/3in piece fresh ginger
• peeled
• chopped
• 3 tbsp fish sauce (nam pla)
• 120ml/4fl oz red wine vinegar
• 375g/13oz soft light brown sugar
• 1 tsp cardamom pods
• lightly crushed
• 70g/2½oz raisins
• 400g/14oz fresh tomatoes
• chopped

Directions

• Place the canned tomatoes
• chilli
• garlic
• ginger and fish sauce into a food processor and blend until smooth.
• Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar
• sugar
• cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes
• or until the sauce has thickened to a chutney or jam-like consistency.
• Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge.