(1 hr, makes 2 c. jam)
This traditional Sri Lankan condiment, featuring rich tomato flavor gently spiced and sweetened with jaggery, is typically served with thosai, pittu, idli, or rice. It’s also delicious as a component in appetizers, spread on breakfast toast, as a topping for grilled vegetables — the possibilities are endless.
1 t. salt
1. In a hot dry pan, toast spices until aromatic. Let cool and grind to powder.
2. Add diced tomatoes to a medium saucepan with remaining ingredients, and bring to a boil. Stir until sugar has dissolved, then turn heat to low and cover.
3. Simmer about 40 minutes. Remove lid, and if mixture is still liquid, simmer uncovered a little longer, until it thickens to jam texture. Use wherever you’d use jam or chutney.
Variation: Replace half of the tomatoes with chopped pineapple.
Note: Jars can be stored in refrigerator for up to 2 weeks.
