Tomato and Ginger Jam
Heat the oil in a saucepan. Add the ginger, garlic, salt, chilies and onion. Sauté without browning until the onion is soft. Add the remaining ingredients, bring to the boil and simmer until reduced by half, about 20 minutes. Cool. Makes about 3 cups - will keep for a week in the refrigerator.
Utensils
Ingredient Quantity Measure Comments
Peanut Oil 3 Tbs 15ml
fresh ginger 1/2 cup 125ml Peeled and thinly sliced
garlic 5 clove Peeled and thinly sliced
salt 1 tsp 5ml
Red Chillies 3 Remove seeds and finely chop
onion 1 small Thinly sliced
Peeled Tomatoes 1 tin
sugar - castor 1 cup 250ml doesn't have to be castor
Cider Vinegar 4 Tbs 15ml