• 1serving
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 g root ginger , peeled and roughly chopped

  2. 3 cloves garlic

  3. 2 red chilli , deseeded

  4. 2 tbsp fish sauce , (nam pla)

  5. 375 g tomatoes , or cherry tomatoes, peeled and chopped

  6. 200 g caster sugar

  7. 75 ml sherry vinegar , or white wine vinegar

Instructions Jump to Ingredients ↑

  1. Put the ginger, garlic, chillies and fish sauce into a blender (or use a hand-held blender) and whiz to a purée.

  2. Place the purée in a saucepan with the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer, stirring regularly, for 8–10 minutes or until thick and jam-like in consistency.

  3. Place in a sterilised jar, cover with a lid and allow to cool, or pour straight into a bowl if serving immediately.


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