Chili and tomato jam

• olive oil↗2 tbsp tbsp
• banana shallots↗2

  peeled and finely chopped

• garlic cloves↗2

  finely chopped

• fennel seeds↗1 tsp tsp
• 2‑3 chilies of your choice

  finely chopped (seeds removed for milder taste)

• cherry tomatoes↗800g g

  halved

• soft light‑brown sugar↗275g g
• white wine vinegar↗250ml ml

Step-by-step instructions

1. 1

   Heat the oil in a large pot over medium heat and cook the shallot for 5‑6 minutes until soft and lightly golden. Add the garlic, fennel seeds and chilies. Cook for another 2‑3 minutes until fragrant.

2. 2

   Add the tomatoes, sugar and vinegar, mix well, then bring to a boil. Reduce heat to a gentle simmer and cook 45 minutes to 1 hour, or until the mixture thickens and becomes sticky, and a spatula leaves a clear mark when drawn through it. Transfer to a sterilized 500 ml jar (learn how to sterilize jars) and let cool completely. Stored sealed, it will keep for up to a year in a cool, dry place.