Chili Jam

Recipe by Chrissyo
READY IN: 40mins


  • 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
  • 34
    cup peanut oil


  • Heat the oil in a saucepan.
  • Add garlic and onion and cook on a low slow heat until the onions are transparent.
  • Note: do not brown the onions and garlic.
  • Add chillies to the garlic and onion mixture and cook until the chillies are soft.
  • Again being careful not to brown or burn the garlic, onion and chilli mixture.
  • Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
  • Simmer for ten minutes then turn off heat.
  • 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.
  • (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
  • The Chilli Jam will last for a couple of weeks in the fridge.