How to make Spicy Tomato Jam -
Tomatoes cooked with sugar, vinegar, garlic, ginger and red chilli powder to make an unusual jam
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Sugar (चीनी)
Cuisine : Fusion
Course : Pickles, Jams and Chutneys
For more recipes related to Spicy Tomato Jam checkout Oven Roasted Tomato Chutney, Tomato Chutney, C, Tamatar Ki Chutney . You can also find more Pickles, Jams and Chutneys recipes like Amer Chatni Tamatar Ki Chutney Raw Mango Pickle - SK Khazana Turai Ke Chilke Ki Chutney
Spicy Tomato Jam Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Spicy Tomato Jam Recipe
Tomatoes 8 medium
Sugar 10 tablespoons
White vinegar 1/2 cup
Salt 1/2 tablespoon
Garlic 2 cloves
Ginger 1 inch
Cumin seeds 1/2 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Method
Step 1
Chop tomatoes finely.
Step 2
Heat a deep non-stick pan and add tomatoes. Add sugar and ½ cup white vinegar, mix and cook.
Step 3
Add salt and mix. Finely chop garlic and add. Finely slice ginger and add.
Step 4
Add cumin seeds, onion seeds and red chilli powder and mix well. Cook till most of the moisture evaporates, sugar syrup thickens and tomatoes get cooked.
Step 5
Heat sufficient water in a large and deep pan. Keep a silicon ring in it and place glass bottles, in which you want to store the jam, in it and let the water simmer for some time. This is one way you sterilise the bottles.
Step 6
Take the bottles out of the water but do not wipe them. Keep them in hot oven to dry.
Step 7
To test if the jam is ready, put a ladle of jam on a plate and let it cool. Tilt the plate, if the jam does not run, the jam is ready.
Step 8
Pour into sterilized jar while still hot but do not fill till the top. Close with lid and store to serve as and when required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
