Chilli Jam

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Donal Skehan


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3 medium red chillies, deseeded and roughly chopped

1 kg of tomatoes (I used approximately 16 tomatoes)

4 cloves of garlic, crushed

2 thumb sized pieces of ginger, peeled and roughly chopped

2 tablespoon of Thai fish sauce (Nam Pla)

450 g of Demerara sugar

1 tablespoon of balsamic vinegar

100 ml of red wine vinegar

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