Tomato and Ginger Jam
Heat the oil in a saucepan. Add the ginger, garlic, salt, chilies and onion. Sauté without browning until the onion is soft. Add the remaining ingredients, bring to the boil and simmer until reduced by half, about 20 minutes. Cool. Makes about 3 cups - will keep for a week in the refrigerator.
Peanut Oil3Tbs 15ml
fresh ginger1/2 cup 125mlPeeled and thinly sliced
garlic5clovePeeled and thinly sliced
salt1tsp 5ml
Red Chillies3Remove seeds and finely chop
onion1smallThinly sliced
Peeled Tomatoes1tin
sugar - castor1cup 250mldoesn't have to be castor
Cider Vinegar4Tbs 15ml