Tomato-chilli jam from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 59) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on April 13, 2026

    This is so good!

  • katmagdunn on November 22, 2025

    I make this every year, often around Christmas, and it’s extremely easy and really popular. Like others have said it’s not super jammy in texture, more like a chilli sauce, and it is quite sweet but you can scale back the sugar or scale up the chilli as you like. The first thing we use it for is fried egg and bacon naan wraps, but it’s also amazing on burgers, as a dipping sauce, and is a genius addition to Christmas dinner (and turkey sandwiches.)

  • krista_jo on June 18, 2025

    I haven't made this yet but I've had it at the restaurant and although it is described as a "jam" I would characterize it as more of a "ketchup". I don't like ketchup but I do like this and I plan to make some and use it instead of ketchup wherever ketchup would be called for.

  • lholtzman on January 19, 2025

    This jam has a perfect balance of sweetness, saltiness, acidity, and spice. I like a chunky tomato jam, but it being puréed lends it to being a bit more versatile. I can see this being a more refined substitute for ketchup and a great dipping sauce. My sauce also took a while to thicken and it never did get as jammy as I thought it should, but I’m okay with it.

  • SheilaS on October 14, 2021

    Love this jam. Mine took longer to cook down than the book timing but it eventually set up nicely. Perfect addition to a cheese or charcuterie platter or on a grilled cheese sandwich.

  • eliza on September 11, 2021

    This makes a tasty sweet/hot/savoury jam, and it is very easy. Made this using ingredients from my veg garden, so I used golden pear tomatoes, Korean kimchi chillies (red) and my own garlic. I didn't have any ginger so I put in 1.5 tsp of ground ginger. For the vinegar, I used part rice wine and part distilled white vinegar. My end product is surprisingly hot as my chilies really vary in heat. Mine also took much longer to gel, and next time I would add a bit of pectin with the sugar. Looking forward to having this with the chicken dish in the book as suggested or on toast with goat cheese.

  • joneshayley on September 03, 2020

    Perhaps I did this wrong but even after an hour the sauce was not thick nor jammy and very very sweet? I now have a thin sweet chilli type sauce that I’m not sure I’ll actually use.

  • Foodycat on December 26, 2019

    Really good.

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