Hot Tomato Chilli Jam

I once read that, each year in the small Spanish town of Buñol, the locals hold a festival called La Tomatina, which involves about 40,000 people throwing in the region of 150,000 tomatoes at each other. What a waste! I prefer to throw them into chutneys or salads – not to mention this delicious, fiery tomato chilli jam.

Recipe by Kay Hawkins

My Recipe

Prep Time: 40 mins
Cook Time: 2 hours
Makes: eight 300ml jars


  • 2kg of ripe tomatoes – or substitute with six 400g tins of chopped tomatoes, drained
  • 10 red chillies, chopped
  • 1 tsp Naga chilli powder
  • 2 whole Naga chillies
  • 10 cloves of garlic, chopped
  • 10cm root ginger, chopped
  • 5 tbsp fish sauce
  • 150g raisins
  • 750g light brown sugar
  • 250ml red wine vinegar


  1. Remove the skins from the tomatoes, de-seed and chop into small pieces. Place in a pan with the rest of the ingredients and stir well.
  2. Cook over a low heat, stirring occasionally, for two hours or until the mixture has reduced to a jam-like consistency.
  3. Pour into sterilised jars and store in a cool place out of direct sunlight.

Additional Info

This will keep for 12 months. It is perfect with sausages, burgers, bacon butties, most types of cheese and Indian snacks.


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