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This recipe is a beautiful, bright red savoury jam. Vegetables and spices are boiled then simmered to remove moisture and to concentrate flavours. A little vinegar is added to balance the acidic, spicy and sweet flavours in the jam. The jam can be served as part of a cheese platter, with cold meats, as an accompaniment to a noodle soup or a stir-fry, or can be spread on pastry for finger food. While, like other jams, this spread has a high sugar content, the capsicums provide an excellent source of vitamins C and A, and are a good source of dietary fibre.
3
Capsicums, red
3
Red Chilies, chopped
2 cm
Fresh Ginger, chopped
3 cloves
Garlic, sliced
150 g
Canned Diced Tomato
300 g
Sugar
100 ml
Red Wine Vinegar
Per serving
Based on 4 ingredients with nutrition data.