Ingredients
Tomato chilli jam
Method
1.Make tomato chilli jam. Heat oil in a large, heavy-based saucepan over a medium heat, add seeds, turmeric and ginger. When the mustard seeds begin to pop, add garlic, chilli and lemon grass, cook, stirring until the garlic begins to colour. Add remaining ingredients and bring to the boil. Reduce heat and simmer, stirring occasionally, for 2 hours or until the jam has thickened. Pour into a hot sterilised jar and seal while hot. Cool. Refrigerate.
2.Rub cutlets with garlic, then brush with oil and season. Cook cutlets on heated barbecue grill plate for 5 minutes each side or until browned and just cooked through. Transfer cutlets to a warm tray, cover with foil to rest for 5 minutes.
3.Serve pork cutlets with tomato chilli jam.
This tomato chilli jam is deliciously versatile use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers.
Note
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