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Recipe: Tomato Chili Jam

Is your garden overlfowing?

Every summer our garden provides us with excess chillie's and tomatoes which used to be a problem until I discovered this delicious recipe! This super easy to make tomato chili jam is a real hit and works well on Asian dishes, cheese boards or alongside your favourite savoury muffin.

Note: We used a combination of jalapeƱos and wild fire chilies. 

Makes 2 medium-sized jars


  • 500g ripe tomatoes
  • 4 red chillies
  • 5 cloves of peeled garlic
  • 2 thumbs of ginger (25g)
  • 2 Tbsp Thai fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar


  • Puree the tomatoes, the chillies, garlic, ginger and fish sauce, making sure it is smooth
  • Place in a pot with sugar and vinegar and bring to the boil, gently stirring all the time
  • Cook for approximately 25 minutes on a gentle boil, stir often
  • Once it is thick and shines, pour into sterile containers and seal

Recipe is from the book Ask a Chef, Vol3: Vault 21


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