Tomato Ginger Jam

Menu Part


1 small onion, finely chopped
1 tablespoon peanut oil
1 clove garlic, minced
1 tablespoon fresh ginger root, grated
4 ripe plum tomatoes, chopped
1 tablespoon sugar
1 tablespoon rice wine vinegar
2 teaspoons lemongrass, finely chopped
1 tablespoon basil, finely chopped
1 tablespoon mint, finely chopped
1 tablespoon lime juice
1 tablespoon lemon juice


  1. In a large saucepan cook the onion in peanut oil until well browned, about 6 to 8 minutes.
  2. Add the garlic and ginger root and cook for another minute.
  3. Add the tomato and cook over low heat, stirring constantly, for 8 to 10 minutes.
  4. Add the sugar and vinegar and cook for another 2 minutes.
  5. Transfer the mixture to blender or food processor and puree until smooth.
  6. Return pureed mixture to the saucepan and stir in the lemongrass, basil, mint, lime, and lemon juices and simmer until thickened.
  7. Serve warm, at room temperature or chilled.

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