Tomato jam recipe | Indian travel food recipes

Tomato jam recipe is Indian style condiment, perfect for travel. Goes well with chapati, idli, dosa, parathas too.

Sweet, savory, tangy and spicy all at the same time, a perfect myriad of tastes.

Mom used to make this very often in my childhood days. I used to like it, but never realized how tasty it is.

But after marriage, whenever I remember it, I will tell myself I should try it out once.

Now since mom is with me, I could ask her and make this tomato jam and I was so happy when I finished making and tasted it with phulka.

This should be very very useful when we travel and break our heads, what to pack as side dish.

This keeps good atleast for a week. So here’s the simple recipe for tomato jam, desi style. Even bachelors can do this as no grinding part or fancy items in this.

Related recipes

• Strawberry jam recipe
• Tomato thokku recipe
• Jam biscuits recipe

Step by step photos

1. Finely chop tomatoes. Chop chilli too in circles.
2. In a non stick pan, heat oil and temper with mustard and urad dal. Add green chillies and give it a fry.
3. Add the chopped tomatoes and salt.
4. Alternate method : For eliminating the skin, boil enough water in a large pot and add the tomatoes (whole) to it. Wait for 20 - 30 sec, take it out and peel the skin off. Crush the tomatoes or you can even chop it.

5. Let it ooze out water and add sugar.

6. Mix well. Cook in high flame until water evaporates.

7. Once thick, put in medium flame and continue stirring until the mixture turns glossy without any water. It will turn deep red in colour.

Cool down and store in an air tight container. Keeps good for 4 days or upto a week, if handled properly and depending on the climate in your part of world.

Recipe card

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5 from 2 votes

Tomato jam recipe

Tomato jam recipe is Indian style condiment, perfect for travel. Goes well with chapati, idli, dosa, parathas too.

Course Condiments

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 0.5 cup

1x2x3x

Cup measurements

Ingredients

• 6 Tomato
• 5 Green chilli
• ½ cup Sugar
• ¼ teaspoon Salt
• 1 teaspoon Ghee Optional

To temper

• 1 tablespoon Oil
• ¼ teaspoon Mustard
• ½ teaspoon Urad dal

Cook ModePrevent your screen from going dark

Instructions

• Finely chop tomatoes firstly. Chop chilli too in circles.
• In a non stick pan, heat oil and temper with mustard and urad dal.
• Add green chillies and give it a fry. Add the chopped tomatoes and salt.
• Alternate method : For eliminating the skin, boil enough water in a large pot and add the tomatoes (whole) to it. Wait for 20 - 30 sec, take it out and peel the skin off. Crush the tomatoes or you can even chop it.
• Let it ooze out water and add sugar.
• Mix well. Cook in high flame until water evaporates.
• Once thick, put in medium flame and continue stirring until the mixture turns glossy without any water. It will turn deep red in colour.

Video

Notes

• My chopped tomatoes measured 2 & ½ cups. You can use this as guidance.
• Salt should be added to balance the spice, sour and sweetness in this jam.
• Adjust green chilli according to the tanginess of the tomatoes and the spice level of the chilli.
• Use clean spoons and no moisture should be exposed to the jam for longer shelf life. But in fridge it will keep good upto 2 weeks.
• Since we chop finely, the skin must not trouble, but if in case, you are skeptical, you can use the alternate method.

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