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

  • garlic
  • ginger root
  • tomatoes
  • rice vinegar
  • sugar
  • green chillies

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

  • 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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