Chilli jam ploughman’s

Swap boring ketchup for this versatile spicy tomato jam - spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak


  • 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


    1. 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.
    2. Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.