Pork cutlets with chilli jam

1.To make chilli jam, heat the oil in a large heavy-based saucepan over a medium heat; add the seeds, turmeric and ginger. When the mustard seeds begin to pop, add the garlic, chilli and lemongrass; cook, stirring, until the garlic begins to colour. Add the remaining ingredients; bring to the boil. Reduce the heat to low and simmer, uncovered stirring occasionally, for about 2 hours or until the jam has thickened. Pour into a hot sterilised jar; seal while hot. Cool. Refrigerate.

2.Preheat the barbecue to medium.

3.Rub the cutlets with garlic, then brush with oil. Season well with salt. Barbecue the cutlets for about 7 minutes each side or until browned and cooked as desired. Transfer cutlets to a warm plate. Cover with foil; stand for 5 minutes.

4.Serve the pork cutlets with chilli jam.