HK Magazine Archive

Kiss The Cook: Tomato, Ginger and Chili Jam

Monthly recipes from Mango Menus.

PUBLISHED : Tuesday, 19 April, 2016, 12:34pm
UPDATED : Wednesday, 19 October, 2016, 5:04pm

A recipe that packs heat for the spice lovers out there is a tomato, ginger and chili jam, the ideal accompaniment to cheese, cold ham and chicken—not to mention it is the bomb in a sausage sandwich. Don’t be afraid to double the quantities as then you will have enough to give some to your friends, in true domestic goddess form!

You’ll need:

  • 5 garlic cloves, minced
  • Around 6 fresh medium tomatoes, chopped
  • 5 red chilies (keep the seeds for extra spice!)
  • 3 inch piece of ginger, peeled
  • 2 tbsp fish sauce
  • ¾ cup apple cider vinegar
  • 1½ cups coconut sugar
  • 1/3 cup raisins or sultanas
  • 2 kaffir lime leaves


  • Mince your garlic then add it to the food processor with half of the tomatoes, chilies (including the seeds), ginger and fish sauce. Purée until smooth.
  • Add the purée to a large saucepan with the apple cider vinegar, coconut sugar, raisins and kaffir lime leaves. Bring to a boil. Add the rest of the chopped tomatoes for texture.
  • Once it has boiled, simmer it with the lid off for 40-60 minutes, until it thickens. Leave it a little runnier than you would like as it will thicken further in the jar.
  • Pour into jars then allow to cool before refrigerating. Serve cold.

Makes around 2 jars which will keep for several months in the fridge.