Tomato Chili Lime Marmalade
I wasn’t sure whether to call this a marmalade or a relish, I think really it would be a relish because of the tomatoes but the tang of the lime rind really gives it that marmalade edge. So what do you use such a marmalade relish for? Well we have eaten it on toast, with cheese and I have even dipped my fish & chips into it! You could use it to spice up grilled fish or chicken, adding it to the dish before serving or you could just offer it as an extra condiment at the table. it would even make a great condiment for curries but you may want to add a little more chili as this recipe is fairly mild (depending on your chili variety of course). I would suggest starting with 3 chillies and let it cook down a bit and then if it isn’t hot enough you can add more and finish cooking.
400g ripe tomatoes, chopped small
2 limes, thinly sliced
3 hot small chilies, finely chopped
1 cup on finely chopped mango or pineapple
3 x 200ml sterilised jars
Place all the ingredients in a non reactive heavy based pan over a low heat until the sugar has dissolved.
Turn the heat up so the contents of the pan gently bubble, stirring every couple of minutes.
After 10 minutes test for ‘heat’ and add more chili if required.
The marmalade will reduce by half and become thicker (approx 30-40 minutes).
Once it has reduced by half pour into sterilised jars and seal with lid.