Chilli jam ploughman’s

200 kcal or less barbecue sauce recipe for a crowd home made ketchup over an hour spicy ketchup spicy tomato jam summer

Ingredients

4 garlic cloves

5 red chillies , deseeded

5cm piece ginger , peeled and roughly chopped

500g ripe tomatoes , quartered

300g soft light brown sugar

150ml cider vinegar

1 tsp mustard seeds

1 tsp coriander seeds

slices of toasted baguette , to serve

manchego cheese or firm goat's cheese, to serve

Method

Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.

Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.