2tsp cumin seeds

2 tsp coriander seeds

750g ripe cherry tomatoes, halved

2 onions, finely chopped

2 fat garlic cloves, crushed

2 large mild red chillies, deseeded and finely chopped

5cm piece fresh ginger, grated

250ml white wine vinegar

300g soft light brown sugar

2 tsp fish sauce or soy sauce


Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.

Put the cherry tomatoes and onions in a maslin pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam like consistency.

Add the fish sauce and cook for a further 2 minutes before funnelling into sterilised jars. Seal the jars while hot, then allow to cool completely before labelling and storing.

Products used

MasterClass Quarry Granite Mortar and Pestle

Home made Stainless Steel 9 Litre Maslin Pan with Handle

Home made 908ml Round Jam Jar with Twist-off Lid