Heat oil in a two-quart saucepan.

Add mustard seeds and cook until they pop.

Add chopped onion and stir for about 30 seconds.

Add diced tomatoes (undrained), red wine vinegar, chicken stock, fish sauce, chopped ginger, chopped thai red chili pepper (deseeded), crushed garlic cloves, sugar, salt, and pepper to the saucepan.

Bring the mixture to a boil.

Reduce heat and simmer for 15-20 minutes, stirring frequently to prevent burning.

Cook until the jam has thickened to your preference.

Turn off the heat and allow to cool for 10 minutes.

Use a stick blender to puree the jam slightly, leaving it on the chunky side.

Bottle the jam and store it in the refrigerator.

Use within two weeks.