Ingredients
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1 tablespoon oil
1 tablespoon mustard seeds
1 small onion, chopped
1 (400 g) can diced tomatoes, undrained
1/4 cup red wine vinegar
1/2 cup strong chicken stock
1 tablespoon fish sauce
1 tablespoon fresh ginger, finely chopped
1 tablespoon fresh thai red chili pepper, deseeded and finely chopped (about 3 chillies)
2 garlic cloves, crushed
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation
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Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
Add onion and stir for about 30 seconds, then add all other ingredients.
Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
Bottle and store in the fridge. Use within two weeks. I find it improves with age.
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