Recipe by melting pot
This one's for you if you like sweet chilli sauce, only it's ten times nicer. Very easy to make and it keeps for a while in the fridge too. Spices up stir-fries any day!
Top Review by zainab23
Beautiful chilli jam! The only diference I make is to fry the garlic and onion first then process it along with everything else before cooking it all together. I also use peanut oil instead of veg oil and I put abit of fish sauce or good quality soy sauce to liven up the flavour even more. This is one of the best asian stir-fry sauces, it is a favourite with everyone I have served it to. I stirfry vegetables (mushrooms, tofu, lettuce, celery, zucchini, snow peas etc) in peanut oil then I add this mix this sauce with abit of sweet soy sauce and mix it with the stirfried veg.
- 10 long chilies, chopped and deseeded
- 4 tablespoons vegetable oil
- 1 sweet red pepper, chopped
- 1 head garlic, chopped
- 200 g shallots, chopped
- 100 g palm sugar or 100 g brown sugar, grated
- 2 tablespoons tamarind pulp or 2 tablespoons lime juice