Chilli Jam 
Chilli jam is great on toast or as a dip with cheese and crackers, it's up to your imagination where you use chilli jam.
Makes about 1 litre of jam.
Ingredients
6 Goan chillis
3 x 400g tins of tomatoes
1 large onion
3 cloves garlic
1 small (thumb size) piece of ginger
2 tablespoons (the ones you eat your breakfast with) fish sauce
450g Demerara sugar
1 tablespoon Balsamic vinegar
100ml red wine vinegar
Method
1. Dice the chillis, onion, garlic and ginger and place into a large pot. (If you want a mild jam, remove the seeds and inner membrane from the chillis).
2. Empty the tins of tomatoes into the pot.
3. Add the sugar, fish sauce, red wine vinegar and balsamic vinegar to the pot.
4. Bring contents of pot to the boil, then reduce to simmer for about ten minutes.
5. Take the pot off the heat and using a stick blender, puree the contents until smooth.
6. Return pot to a low hat and simmer for another 30 minutes stirring occasionally.
7. You're done, bottle up your jam and store in the fridge and it will keep for about three months.