Quick & Easy

Chilli coriander jam

A chilli coriander jam that is packed to the brim with red-hot chilli spice and aromatic coriander.
chilli coriander jam
6 Cup
2H 45M



1.Preheat oven to 180°C/350°F.
2.Rub tomatoes with oil, place in roasting pan; roast about 30 minutes or until soft but not coloured.
3.Blend or process garlic, ginger, chillies and seeds until chopped and well combined. Transfer mixture to large heavy-based saucepan; add tomatoes, vinegar, sauce, sugar and turmeric. Simmer about 2 hours or until thick and jammy.
4.Blend mixture, in batches, until chopped coarsely; stir in coriander. Spoon into hot sterilised jars; seal while still hot.

Fish sauce, also called nam pla or nuoc nam, is made from pulverised salted fermented fish, most often anchovies. It has a pungent smell and strong taste, so use sparingly. Available from supermarkets and Asian food stores. Ground cumin is also known as zeera or comino; it has a spicy, nutty flavour and is available from supermarkets.


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