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Tomato Jam - Nagercoil Thakkali Jam

Tomato Jam - prepared with tomato, sugar, ghee and cashew nuts. Just four ingredients are required to prepare this jam. This tomato  jam is a popular sweet in Nagercoil marriages. This sweet and tangy jam can be prepared easily within 20 minutes.


Before preparing this jam I am not sure that how tomato would be suitable for dessert, because its texture is not smooth like other vegetables. But after preparing the jam I came to know that tomatoes absorb the sugar beautifully and tastes so good. To prepare this jam you have to cook the tomatoes until soft. Once the tomatoes have cooked, simply remove the skins and grind it to a smooth paste. To get a smoother jam I have drained the tomato puree after grinding it, but you can leave this step. Then the tomato puree is mixed along with the required sugar and cooked on low heat for 10 to 15 minutes. As I told you before in the beetroot jam, using a heavy bottomed kadai  will keep the jam from burning in the bottom.



Tomato Jam Recipe Details




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Prep time : 20 minutes
Cook time : 25 minutes
Yields : 250 grams
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 8 red ripe tomatoes
  • 200 grams sugar
  • 12 cashew nuts
  • 1 tsp cardamom powder
  • 4 tbsp ghee
Cooking Directions
  1. In a wide vessel boil 2 cups of water. Wash the tomatoes well and put an 'X' mark on the bottom and add it to the boiling water.
  2. Cook the tomatoes on medium heat for 10 to 12 minutes. When the tomatoes are cooked well transfer it to a plate and allow it to cool down completely.
  3. Remove the skins and add it to a big mixer jar. Grind it smoothly. Using a strainer drain it well. Add the ground tomato puree to a heavy bottomed kadai along with the sugar.
  4. Combine the sugar along with the tomato puree and cook on medium heat. Stir it frequently.
  5. The sugar will start to melt and looks like a juice now. Stir the jam, continuously for 5 to 7 minutes or until it gets to thick like halwa.
  6. In a separate pan fry the broken cashew nuts until golden brown and keep it ready. Now add the cardamom powder and the fried cashewnuts to the jam and turn off the heat. Transfer the jam to a greased bowl and level it evenly with a greased spoon on the top of the jam.


Tomato Jam Recipe with step by step pictures 

In a wide vessel boil 2 cups of water. Wash the tomatoes well and put an 'X' mark on the bottom and add it to the boiling water.


Cook the tomatoes on medium heat for 10 to 12 minutes. When the tomatoes are cooked well transfer it to a plate and allow it to cool down completely.


Remove the skins and add it to a big mixer jar. Grind it smoothly.

Using a strainer drain it well. Add the ground tomato puree to a heavy bottomed kadai along with the sugar.


Combine the sugar along with the tomato puree and cook on medium heat. Stir it frequently.


The sugar will start to melt and looks like a juice now.

Stir the jam, continuously for 5 to 7 minutes or until it gets to thick like halwa.  

In a separate pan fry the broken cashew nuts until golden brown and keep it ready.

Now add the cardamom powder and the fried cashewnuts to the jam and turn off the heat. 

Transfer the jam to a greased bowl and level it evenly with a greased spoon on the top of the jam. 


 Delicious Sweet and Tangy Tomato Jam is ready to serve.



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