Tomato Chili Jam - cooking recipe

Ingredients

4 1/3 lbs tomatoes, cored
1/3 cup olive oil
10 cloves garlic, peeled
1 piece (1 1/2-inch) fresh ginger, grated
10 None fresh small red Thai chili peppers, stems removed
2 tbsp cumin seeds
2 tbsp black mustard seeds
3/4 cup red wine vinegar
1/4 cup fish sauce
12 oz palm sugar, grated, or 1 1/4 cups packed brown sugar
1 tbsp ground turmeric
1/2 cup finely chopped fresh cilantro leaves and roots

Preparation

Preheat the oven to 350\u00b0F. Rub tomatoes with oil. Place in roasting pan. Roast for 30 mins or until soft but not browned.
Blend or process garlic, ginger, chili peppers and mustard seeds until chopped and well combined. Transfer mixture to large heavy-bottomed saucepan. Add tomatoes, vinegar, fish sauce, sugar and turmeric. Simmer for about 2 hours or until thick and jammy.
Blend mixture, in batches, until chopped coarsely. Stir in cilantro. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.