Chili Jam

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

• Ready In: 40 mins
• Yields: 1 medium jar

Ingredients

• 1  head garlic, peeled and chopped
• 2  onions, roughly chopped
• 2  cups  fresh red  birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste)
• 3  tablespoons tamarind paste
• 2 -3  tablespoons fish sauce
• 3  tablespoons white sugar
• 3⁄4 cup  peanut oil

Directions

1. Heat the oil in a saucepan.
2. Add garlic and onion and cook on a low slow heat until the onions are transparent.
3. Note: do not brown the onions and garlic.
4. Add chillies to the garlic and onion mixture and cook until the chillies are soft.
5. Again being careful not to brown or burn the garlic, onion and chilli mixture.
6. Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
7. Simmer for ten minutes then turn off heat.
8. Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
9. (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
10. The Chilli Jam will last for a couple of weeks in the fridge.