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Tomato chilli jam recipe

Chilli Jam Recipe

Make it as spicy as you like. Home grown chillis and tomatoes preserved for use over the cooler months.

Course Condiment, Sauce
Cuisine Asian, Asian inspired, Asian Style
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Kyrstie Barcak


  • 1 drizzle olive oil or cooking oil of choice
  • 6 chilli finely chopped
  • 3 cloves garlic
  • 4 cm fresh ginger grated
  • 3 cm fresh turmeric grated
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 kg tomatoes chopped
  • 450 grams sugar
  • 1/3 cup coconut vinegar (or apple cider, or plain vinegar)
  • 1 lime juiced
  • 1 tablespoon fish sauce


  1. To a pan add a drizzle of cooking oil of choice and warm

  2. Add the chilli, garlic, ginger, turmeric, pepper and salt and gently cook for a few minutes until fragrant

  3. Add the tomatoes, coconut vinegar, lime juice and fish sauce, stir and bring to a simmer

  4. Add the sugar, stirring to dissolve

  5. Leave to cook until the sauce reduces by 1/3

  6. Ladle into steralised jars or bottles. Once open store in the fridge and use within a few weeks. Read this post on storage of home made jams and sauces.

Recipe Notes

 Note: If stored condiments show signs of spoilage, discard immediately.